Whenever, I pan-fry it, the "fishy" taste still remains. This time I used butter and Italian bread crumbs. The breading is definitely better when egg is used; but still, I'm sure it would not have gotten rid of the "fishy" taste.
The fish hot pot does a better job of masking the "fishy" taste. It may be the green onion and ginger that helps with that. I layered bok choy, tofu pan fried in sesame oil and soy sauce, and pan fried tilapia pieces, and carrots; and simmered in a clay pot. It turned out okay; but, some improvements would be to add the bok choy later so it doesn't get overcooked and to use a broth so that there'd be more flavor. It also would be better to use less liquid, so that it's more like a dish rather than a soup.
Overall, it is clear, though, that fresh fish is much preferred.
No comments:
Post a Comment