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Why does your fried/grilled fish not taste good? It's because you've made some common mistakes that many others often make! Let's learn how to fix them!
In the menu of Ngoc Mai Vang buffet, there are many types of fish, from exotic fish such as tuna, salmon,... to more familiar ones such as crispy fish, catfish, fish eggs,..., so every day, the chefs at Ngoc Mai always have to ensure that their fried and grilled fish are visually appealing and delicious.
The Ngoc Mai Vang buffet gathers a variety of fish dishes
Ever wonder why the fish you grill or fry at home looks dull, greasy, unevenly cooked, and often breaks apart, while the ones at restaurants look shiny, crispy, evenly golden, fragrant, and never seem to break or peel? Let's hear the head chef of Ngoc Mai Vang share 5 valuable tips for frying and grilling fish!
Apply the grilling/frying/pan-searing tips for fish from the head chef of Ngoc Mai Vang!
1 - Preheat the pan, oven to medium heat for about 3 - 5 minutes before adding the fish
According to the experience of the head chef of Ngoc Mai Vang, doing this each time will make the pan or grill hot, making the fish less likely to stick to the pan and much easier to flip. This is why the fish dishes at Ngoc Mai Vang are always shiny and never stick to the outer skin.
The fried, grilled, and pan-seared fish dishes at Ngoc Mai Vang are always fragrant, juicy, and never stick or peel
2 - The 2.5 cm = 10-minute rule
If you leave the fish on the stove for too long, it will dry out, become stiff, and lose its natural fragrance, richness, and sweetness. When frying, grilling, or pan-searing fish, measure the thickest part of the fish and follow the rule: For every 2.5cm thickness, cook the fish on the stove for 10 minutes (meaning about 5 minutes on one side and 5 minutes on the other side)
The 2.5cm = 10-minute rule will give you the juiciest, most flavorful fish
If you pay attention when dining on the fish dishes at Ngoc Mai Vang's buffet, you will notice that the grilled, fried, and pan-seared fish pieces are always firm, with the flesh turning white or slightly opaque, indicating that the fish is cooked but still tender and flavorful in the middle - This color indicates that the fish is perfectly cooked, at its sweetest and most flavorful, and is the best for your health, applicable to all types of fish when cooked.
3 - Don't touch the fish too much
When you touch the fish too much, the outer skin is prone to breaking, causing the water inside to flow out, making the fish drier, less elastic, and less fragrant. Don't use tongs/chopsticks to flip the fish, as they will easily break the fish's surface, so using a spatula to flip the fish will prevent it from breaking apart.
Use a spatula to flip the fish to avoid breaking the skin
4 - Avoid adding too much salt to the marinade, don't fry/grill fish with excess water
Fish with excess water will make it difficult to fry, grill, and more likely to stick. Similarly, marinating with too much salt directly on the fish will only add a little to the marinade. Add a little lemon juice, soy sauce, olive oil to the marinade, the fish will be much more fragrant. And also, don't marinate for too long, the fish will be wet, difficult to fry, and grill.
Don't fry/grill fish when wet and don't add too much salt to the marinade
You can try the fried fish with dill or the grilled fish with banana leaves when dining at Ngoc Mai Vang, you will find the fish taste much more fragrant and rich than homemade, with a very even, smooth surface, no peeling, or breaking, partly thanks to this marinade secret.
5 - Choose fresh and delicious fish, the dish will be better
A delicious dish starts with quality ingredients - that's the criteria of Ngoc Mai Vang every time they cook. Perhaps many people think that making a buffet with hundreds of dishes, fried, stir-fried, braised, steamed, boiled, roasted, and grilled, with beef, chicken, pork, and seafood, is difficult for restaurants to pay attention to the quality of each dish like à la carte restaurants.
The cooking criteria of Ngoc Mai Vang is that good ingredients will produce the best quality dishes
However, at Ngoc Mai Vang, each dish is carefully prepared, each step is taken care of by a specialized person, starting from the selection of ingredients which is very strict. For example, if you want a delicious fish dish, choose a fish with bright eyes, not cloudy, dull, with shiny scales. If you choose fish for filleting, choose a part of the fish that is firm but pressing lightly with your finger still retains its elasticity.
Here are 5 secrets to make fried, grilled, and pan-fried fish delicious like Ngoc Mai Vang buffet revealed by the head chef himself, hoping that next time, your fish dish will be as delicious and beautiful as in a high-class restaurant!
Invite you to visit Ngoc Mai Vang and enjoy the chef's skills as well as the quality of the dishes here with your family and friends!
In addition to the fish dishes, Ngoc Mai Vang's menu still has many other delicious dishes such as steamed mantis shrimp, acacia chicken soup with seaweed, Australian grilled beef with red wine, salted pork leg, stir-fried chicken legs, French stewed ostrich legs, five-spice grilled crocodile, blood cockles, grilled goat ribs, and ginseng pín soup,..., if you have the opportunity, come and enjoy the top-notch skills of the chef and the chefs at Ngoc Mai Vang with your family and friends!
>>> Check out the 10% discount offer (food + drinks) from Ngoc Mai Vang
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