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Flatfish like lemon sole and plaice are fantastic simply grilled and served with a decent sauce. Watch our Head Chef Lecturer Nick Evans to find out how to p...
- 3 min
- 3.9K
- Rick Stein Restaurants
C J Jackson, Director of the Billingsgate Seafood Training School, demonstrates how to fillet a flat fish and fry it for a tasty supper.Subscribe here http:/...
- 8 min
- 92.1K
- Good Food
Jan 19, 2023 · Learn from our Head Chef Lecturer Nick how to expertly fillet a whole flat fish. All you'll need is a filleting knife and a steady hand. Try it today and enj...
- 4 min
- 1790
- Rick Stein Restaurants
- Prepare The Fish
- Cook The Fish
- Make Seasoning Sauce and Coat The Fish
- Serve
Cut the fish into several pieces crosswise. Wash and drain and put them in a bowl. Sprinkle each piece evenly with the salt and refrigerate for at least for 30 minutes, or overnight.Coat each piece with the potato starch powder.Heat up a large pan and add a generous amount of cooking oil.Put the fish in the pan and lower the heat to medium. Let cook for 5 to 7 minutes until the bottoms get crunchy and light golden brown. Then flip them over.Turn down the heat to low. Cover and let cook for about 10 minutes. You’ll see the sides of the fish pieces look opaque, which means they’re cooked thoroughly.Flip over the fish once more. Turn the heat up to medium high to make the fish nice and crunchy and golden brown. Take the fish off the pan and turn off the heat.Heat up a large skillet with 2 tablespoons vegetable oil. Stir-fry the garlic for a minute until it’s light golden brown and crispy. Lower the heat to medium.Add soy sauce, ¼ cup water, rice syrup, and hot pepper flakes. Keep stirring until the sauce is bubbling.Add green onion, stirring for 30 seconds before turning off the heat.Add the sesame oil and stir.Sprinkle with sesame seeds and serve as a side dish for rice. Leftovers can keep in the fridge up to a week, eat them cold or reheat in the microwave or on the stove with a few drops of water.
- (211)
- Main Dish
- Maangchi
- 13 min
Jul 11, 2016 · Method. 1. Make an incision with the point of the knife below the head and cut down towards the backbone, then continue cutting down the length of the fish and through the tail. 2. Make a cut below the head diagonally from the backbone to separate the fillet. 3. Separate the flesh from the bones by inserting the point of knife into the cut ...
Begin by rinsing and scaling the fish as in the prior method. Make a cut from beneath the gills to the start of the fins and remove the entrails. Then identify the lateral line. Cut along this line all the way to the bone. Turn the knife and follow the contour of the bones all the way to the edge of the fins.
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