If you sprinkle some water onto a well-seasoned wok, the water will forms droplets. Here are a few tips to endure the fish will not stick to the wok every time. However, since most wok does not have a non-stick coating, the fish tend to stick to the surface while cooking, which can be frustrating. In this case, you can use a well-seasoned cast-iron wok to fry the fish. Furthermore, the non-stick coating might not be chemically stable while applying high heat during deep-frying. However, sometimes it may not be possible to fry a large fish that cannot fit into the pan. How to avoid the fish from sticking to the wok/panĪn easy way to prevent the fish from sticking to the pan is using a non-stick large skillet to fry the fish. Wine, ginger, and scallion are powerful ingredients to remove the fishy odor.ģ. Next, insert the squeezed ginger, ground white pepepr, scallion into the cavity of the fish and marinate for ten minutes. Mix them with a tablespoon of wine, squeeze out the juice, and then rub on the entire surface of the fish.
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