A very Asian fish, cooked by Chinese people in various ways. From steaming to frying, to half drying them and re-steamed. Chiu chow people leave their scales on and eat the meats inside cold. Some, even dry them up completely and eat them as salty fish. The huge ones can be sliced up as fillets just like salmon. Here we use a medium sized one and cook it using Western elements, retaining all the healthy fish oils and DHA!
馬友一般認為是價錢親民的魚類食材，但是各位又是否知道，馬友的魚油含量頗高，裡面的DHA（多元不飽和脂肪酸，亦是經常聽到的Omega-3脂肪酸其中一種）亦十分豐富？經常進食可以補充這款對身體有益處、卻又無法自行從人體產生的元素。
不過較常吃到的馬友，以鹹魚的形式在餐桌上呈現，不適宜經常食用。若要吃得健康，則取巨大的品種，以切片煎或蒸的方法炮製。那麼有沒有方法可以在鹹魚以外，吃到美味的中小型馬友？
答案是︰有！而且是以西餐方式烹調，可以保存一定份量的魚油，卻又不失美味。炮製方法一如既往，堅持一切從簡。
Ingredients:
Method:
PS: Thread fin is a oily fish so there’s no need to rub any sort of oil on the surface. Once placed in oven, oil will come out.
PPS: Do not worry about difference in fish size hence cooking time. This fish here is around 40 cm long. Thread fins generally don’t become coarse too easily due to its oily nature
Author Bio：
王子
食飲愛好者，放洋英國，食貫中西，從大學開始產生對美食的熱情，閒時喜愛穿梭大街小巷選購食材，並在窩居內親自下廚，烹飪手法簡潔俐落，絕無浪費。他的美食之旅，多彩又多姿。
GWZ Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.
