Wednesday, November 05, 2008

FISH & CHIPS: THE KONG-KAY WAY



Doing this old Brits' favorite (until it was dethroned by curry) isn't all that hard. It's fast and simple. And it costs about half than what you would have to pay for at your corner Chinese fish and chip shoppe.

The fish used is Dory. It's all about the batter and the frying; I've used both an Ang Moh's skillet and a wok. Also the batter mix varies slightly with the amount of flour and water added. The one on the photo right has a thicker batter. Whatever your preference, experiment a bit; so long the batter stick to the fish, you're safe.

THE MARINATE
2 Tbsp. Light Soy Sauce
1 Tbsp. Sugar
4 Tbsp. Mirin
1 Tsp. Black Pepper


Rinse and pat dry the fish. Marinade for ½ hour before use, turn occasionally.

THE BATTER
2 Tbsp. Self-Raising Flour

1 Tbsp. Custard Powder

1 Egg

A Pinch Of Salt Plus 1/3 Cup Water



METHOD

Mix the dry ingredients with egg into a dough form before slowly adding water to it, while stirring at the same time. You may not have to use all the recommended water.

Coat the marinated fish on all side in cornflour; dust off excess flour. Then dip into the batter to have it fully coated.

Work (left), Skillet (right): To test the oil, drop a small dollop of batter into the heated oil; once the batter sizzles to the top, it's ready for frying. Keep heat to a medium flame. Slide the fish into hot oil. Don't fiddle with the fish; let it fry for about 5-7 minutes before turning. Tilt the pan a bit, if the fish glides, that means it's not sticking to the pan.

Using a wok has its advantage; it is easy to flip the fish without causing a splatter beyond the wok. With the skillet, I had to use 2 spatulas, thus I didn't have a free hand to handle the camera.

Work (left), Skillet (right): Fry the other side of the fish for about the same time, until it has a nice golden-amber color. Flip over the fish to fry the other side again if you have to.

Serve with fries, and tartar sauce or vinegar as condiment.


8 comments:

Kew said...

Nice... dazzle some salt and vinegar on the chips even nice...

Kong-Kay said...

yes, yes, yes... the more sour, the better... makes you want to eat more!

twosuperheroes said...

Looks really good! Didn't know that's how u do the batter... Hope to experiment with this soon! :p

Kong-Kay said...

that's how i do it... others may differ. the custard powder give a bit of fragrance and color too.

Food For Tots said...

Though I am not a fan of fried stuff, your fish n chip looks so yummy especially the seasonings used in marinating the fish. Can I have some pls?

Kong-Kay said...

if you come, there'll be a meal prepared for the big ones and the tots too.

Bengbeng said...

sorry to trouble u but wat is mirin?

Kong-Kay said...

mirin
[MIHR-ihn]
A low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as rice wine . See also RICE WINE; SAKE.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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