SEABASS GORENG KECAP MANIS 167 fish and seafood Pan-frying is a great way to cook fish and I particularly love the flaky fish in this recipe. When I’ve nearly finished the fish and there are just little bits drenched in sweet soy sauce, I tip a generous amount of white rice onto them and mix the remaining fish, soy and rice together. My family know I love the flaky bits so they always leave theirs for me. This dish is also lovely served 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 off the fish, then place the fillets skin-side down in the pan and fry for 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 1½ minutes (a little longer if the fillets are thick). Remove from the heat and let the fillets sit in the pan for another 30 seconds. Transfer the fish to a plate, drizzle them with the soy sauce and pour three-quarters of the oil from the pan onto the fillets. It will sizzle. Garnish with torn coriander. Serves 2 1 tbsp cornflour pinch of sea salt 2 seabass fillets, skin on 3 tbsp vegetable oil 1 tbsp sweet soy sauce coriander leaves, torn, to garnish pan-fried seabass with kecap manis
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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
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