A very Asian fish, cooked by Chinese people in various ways. From steaming to frying, to half drying them and re-steamed. Chiu chow people leave their scales on and eat the meats inside cold. Some, even dry them up completely and eat them as salty fish. The huge ones can be sliced up as fillets just like salmon. Here we use a medium sized one and cook it using Western elements, retaining all the healthy fish oils and DHA!
- Thread fin (fish), lemon, salt, black pepper, Parma ham flakes, ginger, olive oil, truffle oil
Clean the fish, pat dry with paper towels and marinate with course salt for at least a few hours.
Slice the surface with a knife and add black pepper.
Add some oil to the baking tray and a few slice of ginger.Place the fish on top of the ginger slices. Pre-heat oven to 190 degrees Celsius and place fish inside for 20 minutes.
Turn oven to grill mode and grill the fish for 5-7 minutes until skin becomes crispy.
Remove from oven, squeeze on some lemons juice and add flakes of Parma ham and lemon skin, lastly drizzle some truffle oil on top. Time to eat!!
PS: Thread fin is a oily fish so there’s no need to rub any sort of oil on the surface. Once placed in oven, oil will come out.
PPS: Do not worry about difference in fish size hence cooking time. This fish here is around 40 cm long. Thread fins generally don’t become coarse too easily due to its oily nature
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