Materials

Amount

Golden pomfret a piece

Salsa, black pepper moderate

Folding editorial section of the practice

1. Golden pomfret open the belly and wash the whole piece of fish meat picked out, wipe the water dry, with a fine salt coated with the fish skin and the surface of the fish meat, pickled for 10 minutes.

2. Heat oil in a hot pan until light smoke comes out, reduce heat to medium-low and add fish. Fry the fish first, about 5 minutes, until the flesh is golden brown, then turn and cook for about 3 minutes, until the skin is crisp-tender.

3. Sprinkle with black pepper, and the salsa can be pulled evenly over the top of the fish or used as a dipping sauce.