The idea sounded perfect in my mind.
1. Pan fry a piece of nice fish perfectly.
2. Prepare a flavorful sauce using instant spice pack
In my mind, these 3 easy steps would turn the tasty Indonesian dish into something that looks "fine dining".
I should've known that I'm not a fine-dining material.
I butchered the fish!
I've failed to get the skin crispy and I've overcooked the flesh.
Luckily, seabass is a pretty forgiving fish. So apart from looking horrible, it stays moist and yummy. Phew! And the sauce, I did use an instant opor (Indonesian coconut milk sauce) spice pack, but cranked it up with a lot of fresh ingredients, so it was really yummy!
I'll do better next time.
- Opor seasoning pack
- 1/2 cup coconut cream
- 2 cloves garlic, crushed
- 1 stalk lemongrass, crushed
- 2 cloves shallot, thinly sliced
- 4 kaffir lime leaves
- a touch of sugar, pepper, cooking oil, water
Saute garlic, lemongrass and shallot in a bit of cooking oil, add spice pack, add coconut milk, a bit of water, and a touch of sugar. Set aside
剪香D蒜頭, 檸檬葉, 紅䓤頭, 加調味包, 加椰奶, 加水, 加糖, 放埋一邊
- 2 fish fillet (I used seabass)
- cooking oil, butter, salt and pepper
Season fish fillet with salt, pepper, rub generously with oil. Heat up a frying pan. When pan is really hot, add the fish skin down. Let cook until the skin crisped (I was too impatient), add oil and butter when necessary, turn once, let cook for a bit (thin fish fillet cooks real fast!), place fish fillet on top of sauce. I garnish mine with mint leaves and ate it with a lot of rice.
條魚, 用監鹽, 油, 胡椒調好味, 同佢按摩吓. 整熱個獲, 落個皮煎先, 煎脆左, 落油, 牛油, 每面只可煎一次, 自己因時間. 上碟, 落埋D醬汁
Dammit. If only I cooked that fish perfectly...