Tuesday, 5 June 2012

Recipe - Pan Fry Saba Fish Fillet

The saba fish has a rich flavour of its own, different from other type of fishes. Fish is food for the brain and also for the heart. It has a healthy dose of protein, vitamins A and D and other minerals. This fish fillet is best grilled or lightly fried.

In this recipe, the saba fish fillet is pan fried in shallow oil. I bought the frozen fillet from NTUC supermarket. To enjoy this fish to the full, some work is needed to take out the tiny bones in the middle of the fillet along the length of the fish.

After defrosting, use a pair of tweezers and take out the bones along the belly and in the middle of the fillet along the length of the fish. Run your fingers to feel the bones and take them out with tweezers.

Recipe (serves 4 )
4 saba fillets, bones removed
1 tbs of light soy
2 tbs of cooking oil
1 tbs of corn flour

Marinate the fillets with light soy and let them stand for 10 minutes.
Pat dry the fillets with paper towels and dust corn flour on both surfaces.
Heat oil in pan
Use low to medium heat
Fry each side for about 2 minutes or when fish turns brown and flip to the other side and fry for another 2 minutes.
Serve with a wedge of lemon or lime.

Here is a 4 minute video showing how to pan fry fish fillet.

A 4 minute video on how to braise saba with miso paste. This video also shows how to take out the small bones in the fillet.

This video is about deep fry saba (Tatsutaage), Japanese style

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