(serve 3-4 persons)

Because people of Southeast Asia believe that fish from the sea are more dedicate in flavour and texture than fresh-water fish, Lobo cooking expertise has developed its Seafood Chilli Sauce to add a spicy and distinctive taste that does not overpower the dedicate taste of the fish itself. A wonderful way to serve fish with a difference.

• Wash fish thoroughly. Make cuts on both sides and leave to dry.
• Place a pan on the stove and add just enough oil to cover the fish. Fry fish at medium heat one side at a time. Remove and pat dry when golden brown.
• Dissolve Seafood Chilli Sauce in water. Heat until boiled.
• Remove sauce and dress it on the fried fish. Garnish with coriander leaves and chilli.
• Serve with hot steamed rice.

• When shopping for fish, pick ones with clear eyeballs firm in the sockets,
  fresh red gums; firm, pressure-resisting meat; glossy skin with thin, clear coat all over the body. Any scales must be shiny and flat against the skin.
• Ask the seller to gut and de-scale the fish for you.
• To prevent oil splashing, rub salt on fish before frying. This also prevents the fish from sticking to the pan.