Advertisement
2
Easy
20 min
Published 2006
My grandmother used to wok fry fish and the kitchen was filled with mouth-watering aromas. She would often wok fry fresh fish just seasoned with salt and then add a few splashes of light soy sauce and spring onions. The trick is to get the skin really crispy. To do this, you need to use quite a lot of oil and resist the urge to turn the fish over too soon. If you do, the fish will break and it can turn into a big mess. This is an art I have now perfected after several attempts, and for my E