Assalamu alaikum. I have posted earlier on how to make chicken floss. I can remember that i mentioned that the floss is made for different purposes, and how it is stored.
This is a floss made with fish. And i am sure if you love chicken/meat floss, or you love fish, you will definately love fish floss too.
Fish floss is quiet different from other flosses:
~It has very nice and attracting aroma ahead of them. That aroma that makes you to drool and calls you toward eating something without intending to😃
~It is quiet easier; Though it also require time and energy, but fish due to it’s softness do not need grinding or beating with a wooden stick.
~Moreover , it require less oil than the other flosses.
It can be served over jollof rice…i did so and it goes well.
It can also be served with bread (be careful…do not take fish floss together with milk).
I also mentioned in the former floss recipe post that other recipes can arise from the floss. Well, i made this yummy sandwich roll ups with fish floss. Relax, the sandwich roll ups procedure is also here in this post!
To make fish floss:
•3 large fleshy fish(any type)
•2 cups oil
•2 cups water
•Scotch bonnet(attaruhu) as needed
•Garlic, Ginger and Curry powder
•Remove the fish heads. Cut the body into 3 or 4.
• Squeeze lemon in a bowl of water. Use it to wash the fish. Place the fish in a strainer to reduce the moisture.
•Add the fish to a pan or pot, add the water.
• Add ginger, garlic and chopped onions. Cook on medium heat till very soft, tender and squeezable.
•Remove from heat and strain excess water if any. Remove the larger bones using hand.
• To reduce the work, you can break the fish into small pieces.
•Heat oil in a wide pan. Add the fish. Stir and add curry powder, salt, scotch bonnet, more onions and seasoning.
•Total time of stir frying is one hour (or thereabouts). And all has to be done on low heat.
•At first, it would be moist with the oil as shown above. Stir fry slowly.
•But after 25-30 minutes, that’s when it start absorbing the oil, here comes the work! Stir fast and faster as you move on. This may take 30 minutes.
•As you move on, the bigger pieces will be breaking/shredding into flosses as shown below, the oil will be gradually absorbed and the flosses will be getting hard and start browning.
•When it start sticking to the pan, that’s when the oil is totally absorbed by the fish, stir more fast than the earlier steps. This should not exceed 5 minutes. If not, the floss may burn.
•It would be well-browned in no time and would be having very nice aroma.
•Remove from heat.
•Place a strainer on a container. Place a net on the strainer and transfer the floss to the net. Close the net tightly and press a heavy object on it and leave it overnight.
•This will allow the oil to escape. You will find quiet plenty of oil lying in the container placed under the strainer.
•Fish floss is ready! Store in an air tight container. I can not figure out for how long it stays because this one was consumed by the family within 2 weeks.
To make the sandwich roll ups:
•Trim the brown edges of a bread slice with knife. Roll it and spread some mayonnaise (if desired)
•Add the fish floss to one end and roll.