“Jom Masak” Fried Mackerel and Fried Rice煎日式秋刀鱼与炒饭

Utensil: Saladmaster 10” skillet/12” skillet

Ingredients:
1 piece of mackerel fillet
Some oil

Methods:
Wash and pat dry the mackerel fish fillet.
Put the fillet on a plate and leave it in the fridge to air dry it for a few hours.
Pre-heat the skillet till it’s hot. Test it by sprinkling some water in the skillet. If the water evaporated straight away, that means the skillet is not ready. If the water becoming like water beads rolling around the skillet, then the temperature is ready.
Then pour 1 tbsp of oil in it. Lower the fish in, frying the fish for 3-5 mins while keeping the lid ajar.
When the skin is crisped well, then flip the fish and fry for another 2 mins.

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