Deep-Fried Threadfin (Ma Yau) With Soy Sauce (油浸马友鱼)

This slideshow requires JavaScript.

Delicious Succulent Fish With Aromatic Light Soy

Ready : 25 mins Generic : DeepFried Difficulty : Easy
Prep : 10 mins † Cooking : 15 mins † Excluding Marinating ] Printable Recipe

 

“Ma Yau” or “Threadfin”, is in great abundance around the world of tropical to subtropical waters throughout the world. Their most distinguishing feature is the threadlike rays which are found just under the pectoral fins – as highlighted by the black rectangle in the image. There has very fine meat texture and the bigger ones are usually filleted to prepare fish porridge for babies.

Because of the reasonable price, it is one of the more popular fish in the Chinese community’s kitchen and Tai-Chau places alike. The most popular way of preparing Ma Yau is usually Deep-fried (with Light Soy) – or some of us refer as “Yau Chump“. This is a very simple fish dish but when done properly, the fleshy fine-meat textured and slightly crispy skin, drizzled with some light Soy sauce, infused with aromatic Ginger/Garlic oil – is absolutely delicious !!!  Here’s The Viand’s take on, Deep-Fried Threadfin Fish (Ma Yau) With Soy Sauce (油浸马友鱼)“.

IngredientS

MAIN :

One whole Threadfin fish, thoroughly clean and pad-dry. Cut into smaller 2/3 inches size for easy handling. Score the Fish for even deep-frying. U can keep it whole if U like.

 Marinate with Salt and coarsely grounded Black pepper for at least a couple of hrs.



SAUCE/INFUSED OIL :

 Sauce – Light Soy, Sugar, Sesame Oil, White Pepper, a touch of Oyster sauce, Shaoxing wine and water. All to taste.

 Infused Oil – Lots of finely julienned Ginger and finely chopped Garlic.


** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!*** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice/sauce – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD


STEP 1 :

Start by marinating the Fish with Salt and coarsely grounded Black pepper for at least a couple of hrs.






STEP 2 :

Make sure the fish is at room temperature (out of the Fridge for at least an hr). Heat up a pot of oil till smoking, make sure enough to cover the fish. Turn down heat to medium, slowly put the fish into the oil, one by one and deep-fried till Golden Brown.



When done, transfer out to a metal rack to drain excess oil. Set aside.








STEP 3 :

While U can simply just use Light-soy but The VianD find it a little too salty and lack flavors. So, mix ur own sauce. Mix all the Sauce Ingredients together thoroughly – making sure everything is dissolved. Set aside.





STEP 4 :

 On medium/low heat, saute the Ginger strips and chopped Garlic till aromatic and golden brown with a relatively amount of oil.





 Set aside.









STEP 5 :

Plate the fish in a slightly deepened plate. U still need to add the sauce and oil, else no flavors.






 Pour sauce and infused oil over, garnish and viola, ur delicious succulent “Deep-Fried Threadfin Fish (Ma Yau) With Soy Sauce (油浸马友鱼)” is ready to be served.





EnD
Copyright © 2014 The VianD · All Rights Reserved

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s