Recipe of Favorite Fried Cobia with Salt and Chili

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Before you jump to Fried Cobia with Salt and Chili recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

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A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it ought to be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite straightforward to live green, all things considered. It's about being functional, most of the time.

We hope you got insight from reading it, now let's go back to fried cobia with salt and chili recipe. To cook fried cobia with salt and chili you only need 7 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Fried Cobia with Salt and Chili:

1. Provide 400 of -500 g cobia (2 slices).
2. Prepare of cooking oil.
3. Prepare 1 of lemon or 2 kumquats.
4. You need 3 cloves of garlic (unpeeled, crushed, to eliminate the odour of fish).
5. Provide of some coarse salt (Kosher salt or granular salt).
6. Provide 1 pinch of monosodium glutamate powder (skip if you don't want to use).
7. Take to taste of fresh chili (or chili powder).

Instructions to make Fried Cobia with Salt and Chili:

1. Mix 1/3 tablespoon of salt, a little monosodium glutamate powder, a desired amount of chili. Coat evenly onto the fish from 5-10 minutes. (skip monosodium glutamate powder if you don’t want to use it, but do not use sugar instead).
2. Put a wok on the heat, pour the cooking oil into the wok (to submerge only about 2/3 of the fish). When the oil is hot, drop the fish into the wok and fry over medium heat. After about 3-5 minutes, drop 3 crushed cloves of garlic, flip the fish, fry until 2 sides are golden brown evenly. Squeeze the lemon or kumquat onto the mixture of salt and chili to dip the fish..
3. Final product: the fried fish is singed, evenly golden brown from 2 sides, flaky skin, tender, fatty and fragrant flesh. How to prepare the salt and chili dipping sauce: Mix 1 teaspoon of coarse salt (can be replaced by regular table salt but it is often more salty and pungent than coarse salt), a little monosodium glutamate powder and chili. Mix well and a squeeze of kumquat or lemon (kumquat is more aromatic than lemon)..

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