Saturday, May 28, 2011

Pan Seared Yellow Croaker

Yellow Croaker fish is a very popular fish among Chinese people.
Then why am I barely learning about yellow croaker now?!?

It's so delicious, and so easy to prepare.  a quick pan sear on 2 sides with a bowl of steamed rice, and you are good to go.

On our last trip to the Asian market, they were having a special Mothers Day sale where their frozen fish was a fraction of the cost.  Now, I typically prefer fresh fish but when frozen fish is on sale, then I go where my wallet takes me.  

The 5 pound box of fish contained a bunch of small sized yellow croakers that were not yet gutted.  The fish gutting process took much longer than the actual cooking time (especially because the fish were so tiny) so it was tedious and I had to do it gingerly. 

After gutting, I simply rubbed a little salt on each side, added a drizzle of oil in a heavy pan on high heat, and seared the little suckers.
Only sear each side once (do not flip the fish several times), and turn the fish when the skin is loosened from the pan and there is a crunchy char (this is true anytime you sear anything).

Both Jeff and our dinner guest enjoyed the fish.  She was even more happy with the fact that she was eating a home-cooked Chinese meal -- these are hard to come by.
I love cooking for people when they appreciate it  (both the food, and my efforts).  =)


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