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Method:
Wash the fish, rub it with the salt and
leave to marinate for ½ hour. Wrap the screwpine leaves round
the fish. Heat oil in an iron wok and fry fish until crisp and
brown on both sides. Remove the screwpine leaves and place the
fish on a plate. Pour the hot oil over and serve hot. Do
not scale the fish. The fish should be fried over a moderately
high heat so that it is thoroughly cooked and the scales are crisp.
Sprinkle some water whilst frying before covering the pan. The
steam from the water will hasten the cooking.
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