Fried Cobia with Salt and Chili

1. 1

   Mix 1/3 tablespoon of salt, a little monosodium glutamate powder, a desired amount of chili.

2. 2

   Coat evenly onto the fish from 5-10 minutes.

3. 3

   (skip monosodium glutamate powder if you dont want to use it, but do not use sugar instead)

4. 4

   Put a wok on the heat, pour the cooking oil into the wok (to submerge only about 2/3 of the fish).

5. 5

   When the oil is hot, drop the fish into the wok and fry over medium heat.

6. 6

   After about 3-5 minutes, drop 3 crushed cloves of garlic, flip the fish, fry until 2 sides are golden brown evenly.

7. 7

   Squeeze the lemon or kumquat onto the mixture of salt and chili to dip the fish.

8. 8

   Final product: the fried fish is singed, evenly golden brown from 2 sides, flaky skin, tender, fatty and fragrant flesh.

9. 9

   How to prepare the salt and chili dipping sauce: Mix 1 teaspoon of coarse salt (can be replaced by regular table salt but it is often more salty and pungent than coarse salt), a little monosodium glutamate powder and chili.

10. 10

    Mix well and a squeeze of kumquat or lemon (kumquat is more aromatic than lemon).

* Per serving · 4 servings · Values may vary.

No additional tips available.