Comments on: Fried Fish with Soy Sauce

By: Cashew Chicken Recipe (腰果鸡丁) | humanoidexperiment

Cashew Chicken Recipe (腰果鸡丁) | humanoidexperiment — Mon, 02 Jan 2012 20:19:31 +0000

[...] RasaMalaysia for the recipe. Like this:LikeBe the first to like this [...]

By: rookie

rookie — Fri, 12 Aug 2011 07:01:26 +0000

is it possible without Shaoxing wine and the white pepper? D:

By: tae

tae — Tue, 28 Jun 2011 02:05:05 +0000

I did a variation of your dish. Its awesome. thanks for the tips!

By: Bustoff

Bustoff — Sat, 02 Apr 2011 22:36:42 +0000

I have cooked and eaten Asian carp. The meat is very good but there are a lot of bones. I hear they are popular in Asia. I just wish I knew how they cook them. Where can you find out, other than taking a trip to China?

By: Rasa Malaysia

Rasa Malaysia — Sat, 22 Jan 2011 02:08:45 +0000

Good idea about the cornstarch. I use a deep-fryer so it doesn’t really stick but good tip for those who use a wok or a pan.

By: Rasa Malaysia

Rasa Malaysia — Sat, 22 Jan 2011 02:08:15 +0000

Hi CT, the cookbook will be out in Fall 2011, probably in Sept. :)

By: ct

ct — Sat, 22 Jan 2011 02:02:17 +0000

make sure the oil is super hot!! prior to frying the fish, i dusted them with cornstarch, it helps to keep them from sticking and makes them extra crunchy :-)

By: ct

ct — Sat, 22 Jan 2011 01:59:26 +0000

made this for dinner tonight and OMG—IT WAS DELICIOUS!!!! I think this is my favorite recipe from you so far and my brother loved it (he’s very picky about his food) so much he cleaned his plate!!! I salted the fish a bit before frying but i didn’t need to because the soy sauce was enough. for those who plan on making this dish, DO NOT USE ANY SALT WHATSOEVER, the soy sauce and ginger is enough, trust in the recipe. ummm, when is the cookbook coming out?

By: Fried fish with soy sauce « Weeknite Meals

Fried fish with soy sauce « Weeknite Meals — Wed, 19 Jan 2011 05:19:59 +0000

[...] Original Recipe from: Rasa Malaysia [...]

By: She

She — Tue, 19 Oct 2010 09:11:26 +0000

tried this recipe out yesterday and it turned out AMAZING!
it was my first time cooking this dish and didnt expect it to turn out so good. super simple, super delicious.
however, while i was deep frying the fish, it got stuck to the pan and its skin came off. any suggestions on how to avoid that?