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The ingredients needed to prepare Braised whiting fish:
- Provide 1.5 lbs of wild caught whiting.
- You need 1 lbs of daikon raddish.
- You need 1 of onions.
- Provide 4 of green onions.
- Prepare 6 of baby bell peppers.
- Prepare 1 Tsp of organic tamari sauce.
- You need 1 Tsp of double black soy sauce.
- Take 1/2 Tsp of honey or sugar.
- Prepare 1 tsp of mild chilli power.
- Prepare 4 of garlic cloves.
- Provide 1 inch of ginger.
- Prepare 2 cups of Poblano peppers.
Instructions to make Braised whiting fish:
- Whiting fishes are sold in whole in frozen section..
- Once whiting fishes are completely thawed. Remove all fins by sisscers. Open up the fish belly using the sisscers and remove guts and dark membrane. Rinse the fish by running water. Pad dry using paper towels. Sprinkle 2 Tsp of salt and massage into the fish inside out. Leave them in a flat pan and allow them to air dry for 24 hours. Flip the fish over after 12 hours and discard any liquid that has been pulled out by salt..
- Right before cooking, rinse the fish under running water to remove excessive salt. Cut the fish into 1.5 inches lengthwise. Slice daikon raddish into thin rinds after peeling. Slice onions, Ginger and green onions. Smash garlic..
- In a flat pan, lay raddish rind in the bottom together with sliced onion. Then place green onions and Ginger onto, followed by fish..
- In a small bowl, mix all seasoning sauce with a cup of water. Pour the mixture onto fish. Turn on the heat up to high and cover the pan with lid and cook for about 12 minutes. Then remove the lid, and cook for another 10 minutes to allow the juice to thicken..
- Serve hot with rice or congee..
Whiting fish is a popular type of seafood in certain parts of the Atlantic and Mediterranean and is A number of other common white fish are called whiting fish, although they aren't technically from the. Whiting is a good fish to use in fishcakes and homemade fish fingers. Like pollack, its taste is sensational if eaten very fresh. The French use whiting (called merlan) to make mousseline (a sort of. It has the same preparations as the haddock.
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