We found a steal-of-a-deal at the frozen seafood section of a nearby mall. The deals were, not even kidding about it, damn affordable. As with most kids, we love fish but hate bones so, ever since they were young, I've fed them these easy/cheaper dory fish fillets.
The question was whether I want to steam them (easy), air-fry them (mid-difficult), or pan-fry (difficult and long and tedious). But I decided to go with the hard difficulty route because I want the soft white fish to be firm enough. There are hard white fish, and there's soft white fish. Go research them and you will find out more about the texture and temperature management.
Chinese communities are hard stuck on big, fresh fishes and prawns but they're not ingredients we can cheaply get in Malaysia. They're reserved for celebrations. So, we don't usually have them in this house. We're poor so, we usually make just chicken in as many ways as we can.
But since I found the fish fillet, I looked up some recipes on YouTube and made sure it was simple enough (not simple at all). The idea is to ensure that the fish fillet maintained it's shape during frying, it's not simple, honestly speaking. Even when coated with corn flower or rice flower, they might flake away if you're not monitoring the temp and sear level.
I liked the idea of being able to keep the fillet in shape - few mins here + few mins there - here's the time-consuming part. After you're done with the pan-frying, set it aside and make the sauce. All you need is a bunch of crispy garlic and some sauce = pour over the cooked fish and you're done.
In my personal opinion, it was a little salty, could be better, but it was a success because after my son came home, they whacked everything in their sight. Completely demolishing everything within minutes.
It was GOOOOOODDDDD!!!!
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