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
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Pan-Fried Seabass with Kecap Manis
SEABASS GORENG KECAP MANIS
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.
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.