You have the premium fresh seafood from Ninja Food now. However, have you faced issue such as fish meat drying up after cooking, oily fish after deep-frying or wonder how if you could shorten the steaming time? Ninja Food will help you by answering some of those questions.
 
Q1. When is a good time to rub salt on the fish, especially when you are pan-frying?
Rubbing salt on the fish too early will cause the fish to lose moisture. It is recommended to add salt just before cooking.
 
Q2. How can you prevent fish from sticking to the pan?
Make sure the frying pan is clean and dry. Heat up the pan and add oil to moisten the pan. Then, remove the excess oil. Pat the fish dry before putting it into the pan. Do not attempt to move the fish or turn it over too soon as this will cause the skin to come off and stick onto the pan. Another trick is to rub ginger on the pan too. 
 
Q3. How to steam the fish in the shortest amount of time?
Ninja Food recommends placing some sectioned spring onions or a pair of chopsticks between the fish and the steaming plate. This will elevate the fish and create some space between the fish and the steaming plate, allowing hot steam to cook both sides of the fish evenly. 
 
Q4. What is one of the most important factors to steam a perfect fish?
The key is to bring the water in the steamer to a boil first before putting in the fish. The steam will quickly coagulate the surface of the fish to lock in the moisture, ensuring a tender and fresh tasting fish.
 
Q5. How do you deep-fry a fish?
Make sure you use an adequate amount of oil as it will ensure that the temperature of the oil does not drop too quickly when you put the fish into it. The amount of oil should be 3 to 4 times the size of the fish. The fish will absorb oil if the oil temperature is below 180 degrees. Maintaining the temperature will allow you to cook the fish in the shortest amount of time too.
 
Q6. How do you stir-fry fish so that it stays intact and do not break apart?
For stir-fried fish, choose fish with a firmer texture such as Sea Bass and Grouper. Scalding the fish in oil first before stir-frying also helps to keep the fish meat intact.
 
Q7. How to remove sticky residue on prawns?
First, rub some potato starch into the prawns. This will absorb the stick residue and blood water on the prawns. Next, rinse the prawns with clean water. This will leave the prawns white and give it a tender-crisp texture. 
 
Q8. What is the best method to stir-fry prawns?
Ninja Food suggests keeping marinated prawns refrigerated for 20 minutes before cooking. Coating the prawns with a layer of egg white and potato starch batter can help to lock in moisture. This will also prevent the prawns from absorbing too much oil and help it stay tender. 
 
Q9. What to take note when steaming prawns?
Do not stack prawns when steaming it else they will not cook evening. You need about 15 minutes to steam 600g of prawns and 20 minutes for 1kg of prawns.
If you are cooking Steamed Prawns with Minced Garlic, Ninja Food recommends mixing the minced garlic with hot oil before adding to the prawns for steaming. This will enhance the flavour of the garlic and reduce its pungent spiciness.
 
Q10. How to make crispy fried prawns?
Ninja Food suggests using cold water to make the batter. Dry the prawns before dipping into the batter to ensure that the batter will not lose its crisp.
 
There you go! 10 tips from Ninja Food to help you prepare your fresh seafood and getting the best taste out of it. Start shopping for live and fresh seafood now!

Credits: GIPH