Chia Sẻ Cách Làm Khô Cá Bass Tam Vị | Bass Fish Jerky Recipe

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium and gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative, while chicken is a more affordable protein.

Clean the bass fish and fillet them into pieces of appropriate thickness, about 5 to 8 mm thick.

Use scissors to cut the bones from the belly of the fish for easier filleting.

Remove excess fat from the fish to avoid greasiness when drying.

Cut the tail of the fish to make it thinner for even drying.

Prepare a marinade with 5 tablespoons of sugar, 5 tablespoons of fish sauce, 1 teaspoon of salt, and 2 tablespoons of chili powder.

Marinate the fish pieces in the mixture, ensuring they are evenly coated.

Place the marinated fish in Ziplock bags and refrigerate overnight.

Arrange the fish on a drying rack, skin side down, ensuring they are not overlapping.

Set the dehydrator to 155°F and dry the fish for 16 hours until they are fully dried and have a nice red color.

Check the texture of the dried fish; it should be firm and not too soft.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens