Monday, January 10, 2011

Fish Floss/flake

1 big mackerel/tuna fish ( about 2 kg, deboned, cut into 6 pcs)
1/4 tsp ginger powder
1 1/2 tsp salt (to taste)
2 tbsp sugar
2 tbsp light soya sauce
2 shallots ( cut into thin slices)
4 tbsp olive oil
2 tbsp lime juice

1. Boil some water in a pot.
2. Put the fish into the pot when the water is boiling.
3. Cover to cook for 15 minutes.

4. Dish up the fish when it's cooked. Set aside to cool.
( Do not discard the cooking liquid; keep it for soup or

5. Drain dry, remove any brown bits of fish and make sure it is free from bone and skin.

6. Heat up a saucepan. Put in the olive oil and stir-fry the shallot until fragrant.
7. Dish up the shallot, leaving the oil in the saucepan.
8. Add in the fish, salt, sugar, ginger powder, lime juice and light soya sauce. Fry over medium heat to mix well.

9. While stir fry, mash the fish into fine pieces at the same time.
10. Keep on stir-frying over low flame to avoid sticking or burned at the bottom part.
11. Stir fry until it becomes light and turning golden brown which take about 2 hours. Remove to cool before storing in dry containers.

1. Stir fry for about 30-45 minutes until it's fairy dry.
2. Transfer to a baking try and bake in the oven at 140C.
3. Make sure that there is no lumps before baking. I find more effort is required to mash the mackerel finely.
4. Check every 20minutes and stir using a wooden spoon as the top layer turns golden.

5. Bake for about 1 1/2 hours or until the floss completely turns golden brown.

* I personally prefer to use tuna as less effort is required to mash the fish and you will be very satisfied with the result.

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