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| Ma Yau fish |
Got this medium size wild fish in the
market, seasonal in winter, oily white fish with nice firm texture. As I will
portion the fish for a few meals, after cleaning, I wipe the skin with rice
wine for better keeping.
Cut into steaks and lightly season with salt, dry in the fridge for a day before wrapping up in baking paper to store in the freezer.
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| Ma Yau fish in steaks |
Cut into steaks and lightly season with salt, dry in the fridge for a day before wrapping up in baking paper to store in the freezer.
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| Ma Yau fish before baking |
To bake the fish head portion, after light
salting, I put some coriander stalks (or spring onion) inside and at the bottom, wrap up in baking paper bake at 200˚C for 25 minutes.
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| Ma Yau fish baked |
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