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2013-02-01
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This dish is usually called as 'yau zham' (oil dipped) in Cantonese. Whenever we want a shift from the usual steamed fish, we will just settle for fried version.Criterias to good deep fried fish is the outer later must be crispy and not oily. Secondly, the interior of the fish should retain its moisture, mantaining a flaky and fleshy fish meat. I am glad that Hee Lai Ton satisfied the criterias, even better with crunchy edible fish bones. Definitely even fragrant and tastier, something cannot be
Criterias to good deep fried fish is the outer later must be crispy and not oily. Secondly, the interior of the fish should retain its moisture, mantaining a flaky and fleshy fish meat. I am glad that Hee Lai Ton satisfied the criterias, even better with crunchy edible fish bones. Definitely even fragrant and tastier, something cannot be eaten in a steamed fish
However, the soya sauce was too salty. We already expected that since the soya sauce can be seen as having thick consistency. Light soya will definitely be better, allowing the flavours of the deep fried fish to stand out.
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