when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs
there’s a poster on the wall in a clinic we always frequent that advises people to eat according to our blood type.. i thought it’s a very sound advice to follow.. every individual has different blood types that require different dietary needs.. since i’m a blood type A, i’m supposed to be loading up on mostly fresh greens and other ‘rabbit food’.. hubs happily pointed out that he’s been stuffing himself on the right diet.. a diet rich in protein based foods, a.k.a MEAT, that is.. oh, he’s a blood type O by the way.. he stopped grinning and yakking about how he can literally eat as much meat as he wishes and not have to really worry about anything when i calmly pointed out that tofu is a protein too, and since tofu is a protein which people of my blood type are advised to consume more than meat, it’s kinda a win win situation for the both of us if i cook it more often at home.. *HAH* :mrgreen:
when i’ve got a beautiful piece of fresh whole sea bass sitting around in the kitchen waiting to be cooked, i like nothing better than to either steam or deep fry it to perfection.. steaming is definitely the best method to bring out and highlight the flavor of fresh fish, but, deep frying, when done right, is just as perfect.. imagine crispy skin on the outside, and moist, silky flesh on the inside~
below is a really simple recipe for deep fried whole fish, nothing complicated.. the only thing ‘complicated’ about it is the sauce, i suppose.. it should be the right balance of salty and sweet, and thinned out with plenty of water.. however, not too watery, or it’ll end up tasting like soy water, if you know what i mean.. i’ve had fish dishes swimming in sauce that tasted of..well, tasted like the cook just poured a bottle of undiluted light soy sauce all over the fish..
and if you ask me, there really is no right ratio for the ingredients for the sauce.. not all brands of soy sauce carry the same level of saltiness.. same goes for the sweetening agent, be it the dark and thick cooking caramel, brown sugar, rock sugar, or the plain old white sugar.. you just need to gauge the amount of each, taste, adjust, taste again, and adjust further until you get it right.. you may end up with a big amount of sauce, but you can keep it in the freezer and use it another day.. and you don’t have to reserve it for just the one recipe either.. you can use the sauce to season other Asian style dishes as well~