How does one cook the multitudes of dried fish found at the Asian Supermarket?

Question

I've seen the little dried fish go on rice...

How does one cook the dried whole fish, fish fillets, and smaller fish (dried, of course) normally found in a thriving Asian Supermarket?

They smell wonderful, and I'd like recipes, or a webpage which hosts such recipes, to try.

Answer 1

Yes.. they smell wonderful, I mean those bigger ones (at least 1 ft in length) my dad is good at preparing the salty fish!  The smaller ones are for preparing soup or serve with pickles.

You can either steam or fry them with thinly sliced fresh ginger.

Frying - Direction:

1) Chop the salty fish into 1/2 inch slice

2) Heat wok or frying pan over medium heat, add 1 tablespoon peanut oil in the pan, season the wok evenly then add the ginger in the wok

3) stir fry the ginger till fragrant, reduce heat to low, add the salty fish in the wok (pan), fry slowly until crispy and golden.

4) Serve with steamed rice

After you can manage how to fry salty fish, you can always add this ingredient in recipes like braised chicken with tofu (you keep the oil that you fried the fish for stir frying the marinated chicken, then add firm tofu cubes, toss to combine, serve on plate then garnish green onions and crispy fried fish cubes on top, sprinkle a few drops of sesame oil if desire.) or

Salty fish + chicken + lettuce fried rice

http://thaifood.about.com/od/thairecipes...

Steaming - Direction:

1) Chop the salty fish in 1/2+ inch thick slice

2) Put salty fish on a plate then sprinkle some ginger slices on top, add 1/4 teapoon peanut oil on the plate

3) steam the salty fish with a steamer for 10 minutes

4) serve with steamed rice

You may also steam the salty fish with minced pork, only you need to marinate the pork with some soy sauce, sugar, cornstarch and rice wine, then cut the salty fish in cubes and sprinkle on the top of minced pork (make it to a paste) then steam for about 10 to 15 minutes, add a few drops of sesame oil before serve.

One of my favorite rice recipe is steamed salty fish and chicken rice.  It is easy and tasty!  Cut 2 chicken thighs into bite size then marinate the meat with light soy sauce,oyster sauce, sugar, a bit of corn starch and cooking wine (or Chinese yellow wine or dry sherry) for 15 to 20 minutes.  Cut salty fish into small cubes (about 1 cm cubes), cook 1 cup of rice with 1 cup of chicken stock and some fresh ginger slices.  When the rice is 60% done, stir in chicken thighs and salty fish and cook till the rice is done and puffy.  Serve with sweet dark soy sauce and steamed vegetables.

Answer 2

I can only speak of what I see in Korean homes. They stick it on an open flame on the cooker, then cut it into strips and serve with a piquant sauce with chilli, soy sauce or sesame oil and kimchi and sometimes wrapped in lettuce.