Pan-fried red snapper fish and mackerel fish marinated with turmeric powder, Baba’s fish curry powder, organic shoyu and ground black pepper.
I have tried frying fish using steel wok, non-stick granite pan, non-stick Teflon pan and Khind stir-fryer.
My verdict is – the Khind electric stir-fryer gives the best outcome. For the 3 slices of fish yesterday, total time in the stir-fryer was only 4 minutes – exactly 2 minutes on each side. For smaller whole fish, the outcome would always be crispy on the outside and juicy on the interior.
I don’t really fancy buying mackerel fish coz the meat tends to be dry and dull after pan-frying. But with the Khind electric stir-fryer, the meat of the mackerel fish was very tender and juicy yesterday. The texture of the red snapper fish fried using Khind electric stir-fryer was cooked to a tee.
Below – omelette with Wattie’s sweet corn kernels, kafir lime leaves, organic tomatoes, lots of organic scallions, a dash of organic shoyu, pepper, tomato ketchup and lots of big onions and chopped garlic.
The girls and I love the scent of kafir lime leaves in the omelette. It rounds the dish up with the right tinge of Thai aroma. I also use kafir lime leaves in fried rice, braised brinjal, curries, noodles and just about anything. Kafir lime leaves are inexpensive and easily available here. I normally get a small punnet from the supermarket (costs RM1 a punnet with a big handful of leaves) and store them in an air-tight container in the freezer. That can last me for many months.
Below – ingredients for the omelette, just before the egg mixture and scallions are added into the pan.
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