Sichuan cuisine is well known for cooking fish. As a unique style ... Typical dishes are dry – stewed fish and dry – stewed bamboo shoots. Sichuan cuisine also has many delicious snacks ...

Fish is very easy to overcook, and if you're reheating it from the freezer, you're essentially going to be cooking it twice. This can lead to a very dry and unappetizing meal the second time around.

1. Pat the fish dry with paper towels and season with salt and pepper. Set aside. 2. Heat the olive oil in a medium saucepan over medium-low heat. 3. Stir in the shallot and cook just until tender ...

An aha moment came one day when he saw dried horse mackerel, whose recipe is introduced this week. Even those who cannot fillet a fresh fish can cook simply by placing a piece of dried fish in the ...

Start with the quality of the fish itself ... use paper towels to pat it as dry as possible. How do you know when tilapia is done? Cooked tilapia should have opaque white flesh that easily ...

Dried scallops (conpoy ... While the congee is cooking, season the fish paste. Finely mince the spring onions, and roughly chop the fresh coriander, then mix them into the fish paste.

Wash well in cold water, drain and pat dry with a clean tea towel ... cook the remaining 2 fillets in the same way. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes ...