This is my darling's daily treat - home-made fish jerky. It's healthy and no preservative at all. Usually we will make a batch that will last for 2 weeks.
This is the type of fish - Sutchi fillet we used (from cold storage/Shop & Save):
Next, thawed the fish. Cut into smaller pieces and blanch in boiling water till cooked. Drain on a rack.
Tranfer the cooked fish to a tray lined with baking paper.
Bake for 45 mins at 200 degree C w/fan on or bake till both sides are golden brown.
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Hi, the fish jerky looks so delicious! I'm going to try this out tmrw! Hehe. Do you keep it in the fridge after making it or leave it at room temp? & do we need to microwave it again if we want t give it to them after a day?(; Thks!
ReplyDeleteHi Mayvin,
ReplyDeleteThanks for your interest on the recipe. Yes usually we will make a big batch that can last for 2 weeks so have to keep it in the fridge. Then daily we will heat up the portion to be fed in the microwave.
Hi Wen,
ReplyDeleteSaw your receipes, they are great and my little Bella loves them... esp the Fish Jerky.
Tks & look forward to learn more from you.
Jacq
Hi Jacqueline & little Bella,
ReplyDeleteThanks for your interest in the recipe.
Cheers!