Ingredients
Equipment
Method
Preparation
- Gut the fish
- Remove the gills
- Wash and rinse thoroughly under cold water tap
- Dub excess water off before seasoning
- Cut both sides of the fish in three different places about 1 cm deep
- Season with salt, pepper and fish seasoning
- Put some onions inside those holes and the bellies
Cooking
- Heat up the oil in the wok or a large frying pan
- Hold the fish by the tail and lower it gently into hot oil
- Leave it brown well on one side then turn the other side. Must turn golden brown.
- Take it out using the fish slice and place in the tray
- Immediately dub the the top of the fish with kitchen tissue.
- Repeat the process with all the fish
- Serve with your favourite sauce
- Can be eaten with chips, fried or roasted potatoes, rice, and salads
- Enjoy