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.