Pan-Seared Semi-Dried Threadfin (Cham-JoGi) Recipe
Crispy Outside, Tender Inside! Semi-Dried Threadfin Fish Pan-Seared to Perfection
Hello everyone! Today, we’re powering up our meal with a delicious recipe: Pan-Seared Semi-Dried Threadfin (Cham-JoGi). This dish offers a wonderful texture and flavor, perfect for a hearty meal.
Ingredients- 2 Semi-dried Threadfin (Cham-JoGi) fish (Using fresh threadfin and semi-drying it yourself will yield even better results)
- 2 Tbsp Potato Starch or Corn Starch
- 2 Tbsp All-Purpose Flour
- 4-5 Tbsp Cooking Oil (Be generous!)
- 3 cloves Garlic (or 1 tsp minced garlic)
Cooking Instructions
Step 1
First, prepare the semi-dried threadfin. Using kitchen scissors or a knife, trim off the fins and the tail. This prevents them from burning during cooking and helps the fish maintain a beautiful shape.
Step 2
Now, let’s make the coating. In a bowl, combine 2 tablespoons of starch (potato or corn starch) and 2 tablespoons of all-purpose flour. Mixing them in a 1:1 ratio creates a coating that becomes wonderfully crispy, similar to tempura batter. This coating also adheres well to the fish, preventing it from breaking apart while cooking.
Step 3
Evenly coat both sides of the threadfin with the starch-flour mixture. You can gently press it on with your hands or place the fish in a plastic bag with the mixture and shake it for even coverage. Let the coated fish rest for 2-3 minutes; this allows the coating to slightly absorb moisture from the fish, ensuring better adhesion. Just before placing it in the pan, lightly shake off any excess flour.
Step 4
It’s time to sear the fish! Heat a pan over medium heat and add about 4-5 tablespoons of cooking oil. Thinly slice the 3 cloves of garlic and add them to the oil to infuse it with a fragrant garlic aroma. Keep an eye on the garlic and remove it before it burns. Once the garlic oil is ready, carefully place the coated threadfin into the pan. Sear both sides until they are golden brown and deliciously crispy. Cook thoroughly until the fish is cooked through and the surface is beautifully crisp.
