Some people told me that they weren’t sure how to cook fishes besides deep-frying or baking them. It seems like deep-frying makes everything tasty. Well, that part I have to agree. Not friendly to your waist line, but it tasted good.
Fish has such a delicate flesh and besides deep-frying, you can actually do pan-frying. This recipe actually combines methods of pan-frying and baking. Hence, I named it twice-cooked fish 🙂
TWICE-COOKED FISH WITH CASHEW NUTS (2 servings)
10.5 oz (300 g) fish fillet (you can use cod fish, sea bass, grouper or salmon fillet)
3.5 oz (100 g) raw cashew nuts (roughly chopped/pulsed with food processor)
1 Tbsp minced garlic
All-purpose flour for coating
1 Tbsp butter
Some oil for pan-frying
Marinade:
2 Tbsp Shaoxing wine
1 tsp freshly ground black pepper
1/2 tsp salt
COOKING METHOD:
1. Rinse fish and pat dry. Add marinade and set aside for about 5 minutes
2. Coat both sides of fish with the all-purpose flour. Pan-fry fish until light golden brown on both sides. Place in a baking dish
3. Add butter in the frying pan and fry garlic and cashew nuts until fragrant on low heat (be careful don’t burn the garlic). Remove and place on the fish
4. Preheat oven to 400 F and bake fish for about 5 minutes or until fish has cooked through
