Inspired by the nice nice fish dishes that we had in Paris, such as
zzz decided to give his take on a pan-seared kim bak lor (our local sea-bass!).
Secret to a fillet with crispy skin and succulent flesh: Lay fish skin-side down on hot oiled pan and DO NOT DISTURB for a few minutes. Fish will naturally release off the pan and not stick when the skin crisp up. Flip over and turn off the heat to finish cooking the flesh side.
Recipe adapted from Jamie Oliver’s 30-min meals http://www.dailymail.co.uk/femail/food/article-1312675/Jamie-Olivers-30-minute-meals-Sea-bass-pancetta-sweet-potato-mash-Asian-greens-berry-ice-cream-sparkling-lemon-ginger-drink.html
Learn how to fillet a fish: Watch this inspiring video http://www.youtube.com/watch?v=qE_ZN1mHKvo