Kajiki fish are a delicious fish available in most Asian supermarkets. They are typically sold vacuum-packed, without bones, and they are fairly thin. Because of their delicate flavor, they are best served rare. Many people prefer them chilled, so make sure you bring the right type of eat to the party! Here, we will discuss what temperature should be cooked the fish at, how long it should be cooked for, as well as give some helpful tips on how to prepare these delightful fish.
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Cooking Method
These fish should be cooked just like any other fish. You should cook them slowly, at low temperatures, for a long time. Letting the fish air dry a little before serving will make it easier to remove the flesh from the bone. Throwing it into the pan too soon will make the meat tough.
You should start checking for doneness around 3 to 4 minutes before the end of the cooking time. Make sure you check for doneness more frequently towards the end, as some fish are more delicate than others. You should also adjust the heat according to the size of the fish; small kajiki should be cooked at a low heat so that the flesh is still firm, while large ones should be cooked at a higher temperature to make the flesh completely fall off the bones.
The Best Way To Prep These Fish
The best way to prep these fish is by removing the skin and the head. Cleaning them is also very important, as you should always avoid eating any fish with worms or other parasites. Once prepared, you should cut the fish into smaller pieces and refrigerate it until ready to serve. This will make it easier for your guests to decide what kind of meal they want, as well as help make the meal more enjoyable.
You can also bake some of these fish if you’re feeling extra creative. Preheat the oven to 400 degrees Fahrenheit, while salting and peppering the fish pieces liberally. Place the fish in an oven-safe dish and cook for 20 to 25 minutes, until the flesh is opaque and flaky. Serve immediately, whilst the fish is still warm.
How Long To Cook Kajiki Fish?
The key to cooking these fish is in following the basic formula for any other fish: slow, low heat for a long time. This will give you medium-rare fish that are still moist and tender. You should be able to touch the bone and feel nothing. Make sure you don’t overcook the fish or it will become dry and tough.
The exact cooking time will vary depending on the size of the fish. Small kajiki should be cooked for about 4 minutes, while large ones should be cooked for around 8. Since they are an oily fish, they will continue cooking even after they are removed from the heat. You should allow at least 5 minutes for the fish to rest before serving so that all the juices settle and redistribute throughout the meat. And last but not least, garnish with some chopped green onions or Italian flat-leaf parsley to add a bit of color and flavor to the dish!