Flavorful Pan-Seared Fish & Stir-Fries with Aromatic Onion Oil
A Simple Trick Seen on TV: Delicious Pan-Seared Fish Made Easy with Homemade Onion Oil!
I recently saw onion oil being made on a TV cooking show, and it reminded me of the infused oils I used to make! Aromatic oils like this are especially wonderful for enhancing the flavor of pan-seared fish. I decided to try making some onion oil and used it to pan-sear mackerel. The subtle onion aroma beautifully neutralized any fishy smell, making it incredibly delicious! This homemade onion oil is a fantastic way to elevate your everyday cooking.
Ingredients- 500ml Canola Oil (or any neutral cooking oil, avoid strongly flavored oils like sesame or olive oil)
- 1 pack Dried Onion Peels
- 1 Large Onion
- 1 Green Onion (Scallion)
Cooking Instructions
Step 1
The TV segment primarily used onions, onion peels, and cooking oil. You can use any neutral cooking oil, such as canola oil, vegetable oil, or rice bran oil. It’s best to avoid strongly flavored oils like sesame oil, perilla oil, or extra virgin olive oil, as they might overpower the delicate onion aroma.
Step 2
First, wash and peel the large onion, then slice it thinly into strips. While the TV recipe focused only on the onion, I decided to add a pack of dried onion peels to impart a deeper, nuttier flavor, perfect for stir-fries and pan-seared dishes. Place the sliced onion, onion peel pack, and the green onion into a wide pan. Pour in the canola oil and set the heat to medium.
Step 3
Once the oil begins to simmer, let it gently bubble for about 10 minutes, allowing the onion’s flavor and aroma to infuse into the oil. After 10 minutes, carefully remove and discard the onion peel pack. Continue to simmer for another 5 minutes, then turn off the heat. It’s crucial to maintain medium heat throughout this process to prevent the onions from burning and ensure a clean, aromatic oil.
Step 4
After simmering the onions in the oil for a total of 15 minutes, turn off the heat and carefully strain out the onion slices. You can discard the cooked onions or save them for another use if desired.
Step 5
I’m using dried onion peels that I’d previously saved for making stock. With the heat off, add all the dried onion peels into the pan with the infused oil. Ensure the heat is off before adding the peels to prevent any unpleasant odors from developing.
Step 6
After adding the onion peels, cover the pan and let them steep in the warm oil for about 30 minutes. This resting period allows the deep, earthy aroma of the onion peels to fully meld with the oil, creating a richer flavor profile.
Step 7
After 30 minutes, carefully remove and discard the onion peels using a sieve. The goal is to leave only the infused essence of the onion in the oil.
Step 8
Pour the finished onion oil through a fine-mesh sieve into clean, sterilized glass bottles. This ensures a smooth, refined oil that’s ready for storage.
Step 9
Bottling the onion oil in pretty jars makes it an excellent homemade gift. It’s a thoughtful present showcasing your culinary skills and effort.
Step 10
To maintain its freshness, store the homemade onion oil in the refrigerator rather than at room temperature. Properly refrigerated, it can last for over a month, so feel free to make a generous batch!
Step 11
Use this flavorful onion oil in your fish dishes or various stir-fries. It adds a delightful nuttiness and depth of flavor that standard oils simply can’t match, making your meals significantly more delicious.
Step 12
The wonderful aroma of onions filled my kitchen as I was making this oil, which was quite uplifting! Tasting a small sample, I was reminded of the delicious, crispy onion crackers I enjoyed as a child – a truly captivating scent!
Step 13
I can see myself using this onion oil frequently in my stir-fries from now on. Whether it’s for fried rice, vegetable stir-fries, or other dishes, it will undoubtedly add a wonderful savory kick.
Step 14
Making this onion oil is incredibly simple, yet it has the power to transform the taste of your dishes. I highly recommend everyone try making it! It will surely become an indispensable ‘hero’ in your kitchen. From now on, this onion oil will be responsible for all my stir-fries!
Step 15
I particularly tried pan-searing mackerel using this onion oil on a grill pan like the ZIggl. The result was incredibly delicious – crispy on the outside, moist on the inside, and completely free of any fishy odor. It was a moment where the true value of the onion oil truly shone!
