Bought lots of Sutchi fillets (8 pieces to be exact) as it was on sale. Have to seek HIS consent before buying just to be on the safe side (if the picky eater don't want to eat this, I will die lo).
Read online that these Sutchi fillets tends to taste fishy so I always soak them with a super diluted solution of white vinegar before cooking. So far so good.
Have tried pan frying it, cooking it in fish and chips style and also in fish soup.
Today, I tried steaming it with HuaDiaoChiew (a type of Chinese wine), sea salt, pepper and also fermented black beans. Turned out to be very appetizing.
No comments:
Post a Comment