SEABASS GORENG KEcAP mANIS pan-fried seabass with kecap manis · SEABASS GORENG KEcAP mANIS 167 fish and seafood Pan-frying is a great way to cook fish and I particularly love the

SEABASS GORENG KEcAP mANIS

167 fish and seafood

Pan-frying is a great way to cook fish and I particularly love theflaky fish in this recipe. When I’ve nearly finished the fish andthere are just little bits drenched in sweet soy sauce, I tip agenerous amount of white rice onto them and mix the remainingfish, soy and rice together. My family know I love the flaky bitsso they always leave theirs for me. This dish is also lovelyserved with Congee (page 108).

Place the cornflour on a plate or tray and sprinkle over the salt.Coat the fillets on both sides with a light covering of cornflour.

Heat the oil in a frying pan, gently shake the excess flour offthe fish, then place the fillets skin-side down in the pan and fryfor 2 minutes. Do not move the fish around the pan while it fries.

Flip the fillets gently and fry skin-side up for a further 1½minutes (a little longer if the fillets are thick). Remove from theheat and let the fillets sit in the pan for another 30 seconds.

Transfer the fish to a plate, drizzle them with the soy sauceand pour three-quarters of the oil from the pan onto the fillets.It will sizzle.

Garnish with torn coriander.

Serves 2

1 tbsp cornflourpinch of sea salt2 seabass fillets, skin on3 tbsp vegetable oil1 tbsp sweet soy saucecoriander leaves, torn, to garnish

pan-fried seabass with kecap manis

p162-252 Malaysia.indd 167 30/12/2015 13:41