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!
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
GWZ Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.