Tenggiri fish is one of my favourite in terms of fried fish. This fish is commonly served in any Indian or Mamak restaurants in the country. The fish is fried until it is crispy and is a favourite among children. You don't need to worry about bones and you may even chew the bones up. However, it is not very easy to fry especially if you are frying it at home and would not want to spend too much on cooking oil. Follow these few steps and I hope you will enjoy it.
- Tenggiri fish steaks (cut cross-section), rinsed & patted dry
- vegetable cooking oil
- sea salt or normal salt
- sliced gingers - to remove stale smell from the fish
- Marinate the fish with salt on both sides of the fish.
- In a pan or a work, heat up some oil in high heat. Then add the fish steaks to cover a single layer in the wok. Immediately reduce the fire to low heat. Pan fry for a few minutes on one side till golden brown and crispy. Turn over and pan fry till golden brown on the other side.
- Stir in the sliced gingers and remove from heat.