Pan Fried Cajun Dory Fish

Sometimes it's hard to cook fish as you need to heavily marinate it with sauces or spice to mask the fishiness that comes naturally in them. Recently, I found a way (as recommended by Babette) to remove or reduce the fishiness by pre-marinate in herbs & spice infused water. The end result is the fish have a tint of the herb/spice infused water while still retaining it natural fish flavour.

I decide to do a light cajun pan-fried dory fish to test out Babette's theory. True to her words, the pan fried dory came out quite good as the fish do not have the usual predominant fishy taste which I decide to share with everyone.

Pan Fried Cajun Dory Fish

• 2 Pieces of Dory Fish
• Cajun Spice
• Salt
  

Fish Marinade

• Water
• 1 Green Chili Sliced
• 1 Quarter Lime Juiced
• Few Slice of Juliene Lime Skin
• 1 Chopped Garlic
• Dash of Ground Black Pepper

The dory fish available in Singapore is normally frozen solid. Rather than thaw it. You can made use of the fish marinade to thaw and flavor the dory fist at same time. Get a tupperware about the same size and put the dory fish in. Fill the tupperware halfway with water and squeeze the lime juice into the way. Add in the juliene lime skin, garlic, chili and ground black pepper into the water. Give the fish marinade a good stir to let the spice distribute even in the tupperware and seal it with a lid and marinate for 2 to 3 hours or overnight.

Drained off the fish marinade. Drain off excess marinade from the dory fish with a kitchen towel. You can smell the dory fish no longer have the fishy smell but a tinge of spices from the fish marinade. Sprinkle lightly salt and cajun spice on each side of the dory fish. Panfried both side for 10mins or more till it browned then serve it hot.