Basic Fry Fish

Fish that turn out to be not so fresh, simple steaming it usually turn out to be too fishy.  Either you can steam them with bean paste, or try this.  This also works well on less premium fish like seklah or kunning.

Ingredients

1. Fish
2. Salt
3. cooking oil for pan frying
4. Light soy sauce
5. 1 fresh chilli
6. 2 Calamansi, or ½ lime

Method

1. If processing whole fish, de-scale the fish, and remove the gut and gills.  Lightly brush the gut wall with a brush to remove the blood clots.  If processing fillet, just rinse with water.  Drain dry.
2. Rub some salt on the fish surface, (and the gut wall if whole fish is used). 
3. Pan fry the fish.  It is important the oil is very hot (with some light fumes coming out), and you put the fish down slowly.  This will ensure the fish surface contact the oil first and sufficiently to have the outer layer coated before it touches the pan.  This will prevent the fish from sticking on the pan. Leave it frying with low flame till fish is almost cook before flipping over.
4. Prepare a dip in a small bowl, with soy sauce, cut chilli and calmansi or lime juice.
5. Serve hot.