|
I'm getting it browned on the outsides of the fillet and steamed throughout by frying it but also steaming it at the same time as it cooks in the wok. If there's a skin on the fish fillet, then I separate that after it loosens up during frying and it necessitates using some olive oil or margarine (I use the Fleischman's olive oil margarine for any cooking.)
You can feel the surge of energy and healing that you get when you eat fresh fruits and vegetables and also when you eat fresh seafood. I've never understood why strict vegetarians feel the way they do and will not eat it. Many types of fish are cheap too and they taste good if you prepare or sauce them a bit. I don't keep any around in the refrigerator or freezer for more a few days though.
|