{"id":883,"date":"2017-07-04T11:13:48","date_gmt":"2017-07-04T03:13:48","guid":{"rendered":"https:\/\/3thanwong.com\/?p=883"},"modified":"2021-02-12T12:03:13","modified_gmt":"2021-02-12T04:03:13","slug":"tips-preparing-fish","status":"publish","type":"post","link":"https:\/\/www.3thanwong.com\/zh\/tips-preparing-fish\/","title":{"rendered":"Tips for Preparing Fish"},"content":{"rendered":"

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Frozen Fish<\/strong><\/h2>\n

Never ever cook a fish frozen or stone cold. If you tend to cook a fish you have just remove from the fridge, which is too cold, it will be cooked unevenly and a slightly longer time will be required to cooked it. Here is what you need to do for a frozen fish.<\/p>\n

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  1. Thaw the frozen fish in the chiller section of your fridge, might take a day or two.<\/li>\n
  2. If you are in a hurry, defrost it with its original wrapping by submerging it into a bowl of water (room temperature, never use hot water). This method would limit the juice loss that would affect the loss of the fish original flavor.<\/li>\n
  3. Make sure it is completely thawed.<\/li>\n
  4. Roughly rinse with tap water, pat dry with paper towel and prepare for cooking.<\/li>\n<\/ol>\n

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