Sweet, smooth flesh, firm. It is good steamed, baked or fried. It can be gently grilled, but the loss of skin and flesh when it sticks to the grill bars just does not do it for me.
These were quickly fried over high heat, and then removed. The sauce was made sauteing garlic, ginger, onions and fresh red chillies. Sweet dark soy sauce and sea-salt was added and topped with a little water.
The fish was then added and gently simmered.
Simple cooking that brings out the best in flavours.
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