The first time I ever handle a fish from start to finish (excluding cleaning the fish) is when I fried this threadfin fish. Touching this raw fish felt like touching dead body; not that I’ve ever touched one! I went ‘Eeekk eekk’ at first but managed to conquer my fear. All’s good after that. Hehe Self pat on back. :)
I love eating ma yau yau cham (means deep fried threadfin fish) particularly from this one restaurant (will review later) which has wonderful ‘wok hei’ (wok heat) in all the dishes he cooked.
Gorgeous threadfin (ma yau). Oh la la!
First, clean the fish with salt and water. Make sure you pat dry with a towel.
Meanwhile heat oil in a wok so that roughly half of the fish will be covered.
Back to the fish…
Make a few vertical slits on the fish’s body. About 3-5 slits.
Next, coat fish (both side) with corn flour. Make sure you also coat the inside of the fish.
Reason for doing this is to prevent oil from splattering and prevent fish from sticking to the wok. Also it gives the fish a crunchier surface.
Just before frying, add 1-2 tablespoon of sesame oil in the wok for aroma.
Slowly lower fish into wok and fry until golden brown.
This being my first time, I figured once the sizzling has subside on one side, I should turn the fish to the other side for frying. That’s how I judge whether the fish is cooked.
Transfer the fried fish to a serving plate.
Slice ginger and red chili finely.
While the oil in the wok is still hot, add ginger and red chili. Fry until ginger is golden brown.
Then place fried ginger and chili on the fish.
Add a few scoop of the oil onto the fish. Then add some soy sauce.
You can also add spring onion or coriander for garnish (optional). I ran out of both. :P
Fried threadfin with soy sauce is best served with hot rice.
This dish is unbelievably easy to cook. Try you must ya.
The most important thing about this kind of dish is to have a good soy sauce.
I’m using Lee Kum Kee soy sauce for this dish. Not my fav though.
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Fried Threadfin Fish (Ma Yau) With Soy Sauce
1 Threadfin fish (ma yau in Cantonese), cleaned with salt and water
1 ginger (thumb size), sliced finely
1 red chili, sliced finely
sesame oil (1-2 tablespoon)
palm oil (just enough to cover half the fish)
corn flour (for coating)
spring onion/coriander for garnish (optional)
1. Clean fish with salt and water. Pat dry.
2. Meanwhile heat just enough oil in the wok so that half of the fish will be covered (not to waste oil). You can add oil to cover whole fish.
3. Make a few vertical slits (3-5) on the fish’s body.
4. Coat fish with just enough corn flour on both side. Make sure you also coat the inside of the fish. This is to prevent oil from splattering and prevent fish from sticking to the wok. Also it will give the fish a crunchier surface.
4. When the oil is hot enough (test by add small amount of corn flour; good if it sizzles immediately), add 1-2 tablespoon sesame oil to the wok.
5. Carefully lower fish into wok and fry until golden brown. Transfer to a serving plate.
6. Slice ginger and red chili finely. Add them to the wok and fry until ginger is golden brown. Place fried ginger and chili on the fish.
7. Add a few scoop of oil onto the fish. Then add some soy sauce onto the fish. Add spring onion/coriander for garnish (optional).
8. Serve hot with rice.