The sweetness of the muscovado (brown, unwashed sugar) I used was too subtle to counter the saltiness of the fish. Well, this won't stop me from experimenting, though.
Wednesday, November 24, 2010
Caramelized Danggit
I tried to caramelize danggit (dried rabbit fish) but it was a fail as the dried fish moistened and refused to get crispy.
The sweetness of the muscovado (brown, unwashed sugar) I used was too subtle to counter the saltiness of the fish. Well, this won't stop me from experimenting, though.
The sweetness of the muscovado (brown, unwashed sugar) I used was too subtle to counter the saltiness of the fish. Well, this won't stop me from experimenting, though.
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try frying the danggit first then make the caramel sugar ,then toss the crispy danggit in.It should just be tossed for you to retain its crispiness.The water content in the sugar usually decreases the temperature in the oil making danggit less crispy
ReplyDeleteThanks for the tip, Ian! Will try that soon :)
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