(1 votes, average: 4.00 out of 5)Fry Ribbon Fish (带鱼) / Batang Fish (Spanish Mackerel or ma jiao 马交鱼) serve with Ketchup.
These 2 kinds of fish is best pan fried with oil and serve by dipping into ketchup and eaten with plain rice porridge. This is really simple dish, ideal for a quick lunch.
Ingredients
- Fish
- Salt
- Cooking oil for pan fry
- Tomato ketchup
Method
- Wash the fish. For ribbon fish, cut into 5-10 cm sections (they could be already been cut by your fish monger). For Batang, use mid cut of 1-2 cm thick. Rub the fish with some salt.
- Pan fry till cook (or deep fry is also fine)
- Serve by dipping into a plate of ketchup.
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Ribbon Fish is not 带鱼! 带鱼 is Cutlassfish!
I bought a Ribbon fish and it was so big and hard, taste awful.
They are completely different fish.
Please search on wikipedia.
Thanks for the comment. Checked, but many web sites says that cutlassfish is also called ribbonfish. Maybe there is slight difference I’m not sure. But being hard is how ribbonfish is. It is not a premium fish with very not much meat, and rather bony, that’s why the best way to cook it is fry with oil and dip in ketchup.