Salted fish is one of the best food, one of my top favourites. I know, some of you would say this is bad for health. I’ll tell you why I think it is not. It’s all about quality, just how it is made and also how much you eat it. I would not buy salted fish because of the way it is made. I make it myself if I want to eat. It’s just so easy. And when I eat salted fish, I don’t eat a lot. If I use it for cooking, I don’t add in any more salt.
Salted fish sold outside are loaded with table salt because it’s cheap. I’m not too sure about preservatives. I believe preservatives are most likely added to keep it long on the shelf. Whatever it is, I once went to a small fishing village and saw a lot of salted fish drying out in the sun. It attracted a lot of flies. And I saw a man came out with a bottle of insect spray and started spraying on the fish! Oh my gosh….just can’t believe it. Some of the flies died on the fish of course. That’s it, I would not buy salted fish again!!
I had always wondered how to make salted fish ever since. But one day I found it by mistake. I took out some fish to defrost. But then I decided not to cook it because we were going out for dinner. I just added more salt to it and left in the fridge. However I completely forgot about it until 3 days later. I fried it and to my utter surprise, it turned out to be really delicious salted fish, better than those bought ones. Eversince I had been making my own salted fish….simple, clean and super easy.
I often make salted fish using cod. The other day, I decided to try with salmon. I bought the frozen wild Alaskan salmon which is the best quality salmon. For health, always use a good quality SEA SALT. Table salt is very bad for health. These days we are warned of so many sicknesses and diseases that I think we are just confused. Many are avoiding the very things that is good for health and eating the very thing that is bad for health. Keep reading the right information to help you make the right choices when comes to food. I would go for things that are as close to their natural form as possible. Anything processed or precooked will be cut down to a bare minimum or even cut out altogether.
To make salted salmon, just sprinkle salt all over the defrosted salmon, keep it in the fridge for 2-3 days and then pan fry it. You don’t need a lot of salt actually. Just try it out the first time and the second time when you make it, you will know how much to add. It is really good to eat with rice or congee or fry with vegetables. When I made the other day, we liked the vegetables fried with the salted salmon so much that for 2 days, I added salted salmon to my vegetables when frying it.
I made 3 types of vegetable stir fries with my salted salmon. The first day I fried green beans with it. Do not add any salt as the salmon is salty enough.
To cut down the grease in the kitchen, I always cook the vegetables in a little amount of water first. A thick, wide based stainless steel pot is my favourite as it prevents any splashing out on to the cooker, if there is. Once the vegetable is cooked, by which time the water would have all dried up, add some fried shallot oil together with the fried shallot and the salted salmon (break into smaller pieces). Fry a little while to mix up and then dish up. Serve hot.
You can cook the broccoli in the same way. It tastes equally good.
Yesterday evening, I fried bean sprouts with the salted salmon. But this time I cooked it differently. You need high heat to fry bean sprouts and you cannot cook it too long. I put the bean sprouts into a hot wok, add some fried shallot oil and fried shallots. Fry for a minute or so. Then I added some ready washed green salad and salted salmon. Fry another minute and dish up. This dish is VERY delicious. Remember not to add any salt. The bean sprouts remain crunchy but without the raw smell. I am just happy even just to have this dish with plain rice….*smiles*. You can add chilli to spice it up too. Add ginger strips will also enhance the flavour.
Well, if you don’t mind a greasy kitchen, you can of course heat up some oil in a frying pan first, add the salted fish and fry a little while until fragrant and then add the vegetables. Do not add water. Keep frying for a while until the vegetable is cooked. Dish up. Frying the fish first will intensify the flavour.
Always have some ready washed salad vegetables in your fridge. They come very handy. I always have them in my fridge because I eat salad almost everyday. I love it for lunch, satisfying and very healthy. It is not too heavy for the stomach too. If you don’t want to feel heavy and sleepy after lunch, especially those who work in office, salad is a good one to go for. If you are not too sure how to make salad, you can click on Easy To Make Salad - For Health And Weight Lose.
Salted salmon or other fish can be used in so many dishes. You can add to steamed eggs, add to soup or add to fried noodles. It is also a great addition when making fried rice. I am looking forward to making fried rice with it. I know it’s going to taste awesome…..mmmmm.
Salted fish is one food item that reminds me of my childhood when we had little to eat. It was cheap then and very tasty with rice and homegrown vegetables. We all liked it very much. We can a eat a big plate of rice and that keeps us full for a long time.
Just a word of caution here. There is always a guideline to proper eating. NEVER overeat any food. Eat all things in moderation. The same with salted fish. For health, the best is still homemade and home cooked food as you are in full control over the quality and ingredients used. Look at the ingredients on the label when buying food. You will be very surprised at things added in, many of them I can’t even pronounce properly.
Hope you are having fun cooking and baking at home. Most important, I hope above all else you have a song in your heart, a spring in your steps and a smile on your face……*big smiles here*.
Other salted fish recipes that you may be interested in:
Zucchini And Salted Fish Stir Fry
Quote of the day……
“No great achievement is possible without persistent work.”
- Bertrand Russell