Fried Cobia with Salt and Chili

Name: Fried Cobia with Salt and Chili
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 400 -500 g cobia (2 slices); cooking oil; 1 lemon or 2 kumquats; 3 cloves garlic (unpeeled, crushed, to eliminate the odour of fish); some coarse salt (Kosher salt or granular salt); 1 pinch monosodium glutamate powder (skip if you don't want to use); to taste fresh chili (or chili powder)

cookpad vietnam @cook_2506890

Vietnam

Last long holiday, my oldest brother and his wife took my family to Mui Ne. My husband and I both loved the delicious fried cobia with salt and chili: fatty and tender flesh with a mixture of salty and spicy taste, crispy skin. On the way back home, we stopped by Phan Thiet market to buy some cobia. And this is my “achievement”. Served with white rice and boiled vegetables. Or as a perfect snack with beer. When my child finished his meal, he begged me, “Mom, can I eat this again tomorrow?” (contributed by The Vy)

cookpad vietnam @cook_2506890

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Ingredients

20 mins

4 servings

400-500 g cobia (2 slices)
cooking oil
1lemon or 2 kumquats
3 clovesgarlic (unpeeled, crushed, to eliminate the odour of fish)
some coarse salt (Kosher salt or granular salt)
1 pinchmonosodium glutamate powder (skip if you don't want to use)
to tastefresh chili (or chili powder)

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Steps

20 mins

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).