Shallow Fried Turmeric Milkfish in EVOO | Boneless Bangus Fish
Turmeric and it’s Curcumin is a superb anti inflammatory. It’s hard to include in dishes on a daily basis, unlike in India where it’s in most saucy dishes. I try to sprinkle some when I can. :)
Shallow Fried Turmeric Milkfish in EVOO | Boneless Bangus Fish
Turmeric and it’s Curcumin is a superb anti inflammatory. It’s hard to include in dishes on a daily basis, unlike in India where it’s in most saucy dishes. I try to sprinkle some when I can. :)
Open in Cookpad AppSteps
- 1
Season skin of fish with salt. Season the meat with garlic salt, onion powder turmeric powder and a little black pepper.
- 2
Heat oil in non-stick pan. Add fish skin side down and cover. Flame should be low-medium heat to not burn the EVOO.
- 3
Check after few minutes. Add a few drops of Knorr soy seasoning to the meat.
Flip fish carefully once skin is golden. Cover again to cook the meat. Add more EVOO if needed.
- 4
Check every few minutes if meat has browned.
- 5
Flip again back on the skin to crisp. Lower heat, cook1-2 minutes more.
- 6
Remove and lay on a rack to keep skin crispy when u serve. Enjoy with sliced tomatoes, rice and a slice of lemon.
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