Description
A seafood snack from Donggang where a deep-sea fish uniquely named 'That Fish' (Bombay duck) is deep-fried in a crispy batter.
Restaurants serving Deep-fried Bombay Duck
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Na Ge Yu(Bombay duck)
- Sweet potato flour
- Pepper salt(Jiao Yan Fen)
- Baking powder
- Frying oil
Instructions
- [Authentic Recipe]
- [That Fish Prep] Prepare 'Na Ge Yu' (Bombay duck) landed in southern Taiwan's Donggang. Features highly watery, jelly-like plump white flesh.
- Gut, chop, and sprinkle lightly with salt and rice wine.
- [Batter] Since it's watery, bare-frying is NG. Make a slightly thick batter of sweet potato flour, wheat flour, and baking powder.
- Dip fish heavily in batter, drop into 180°C hot oil.
- Fry until the batter turns golden and 'ultra-crunchy'.
- Drain, sprinkle generously with special pepper salt (Jiao Yan Fen) to serve.
Learn more Spice, substitutes, tips
Key spices
White pepper and Five-spice aroma
Substitutes at Japanese supermarkets
Icefish or smelt (though texture is completely different)
Pairing
Cold Taiwan Beer
Trivia
[Hardcore] Official name is long, so market workers couldn't remember it and just said 'Pass me That Fish (Na Ge Yu)'. It melts like milt when cooked, so there's almost no delicious way to eat it other than frying. The ultimate B-grade local fish.
Eating tips & etiquette
[Unique Eating] Crunch the hard batter and savor the mysterious white flesh that melts 'gooey like water' from inside, being careful not to burn yourself!
Allergen
Seafood, Wheat