Ingredient and Portion:
3 Selar/Kambong
1 tablespoon Tom Yam, Sambal & Hay Be Hiam paste each
Pinch salt & pepper
Extra-virgin Olive Oil for greasing pan
Directions:
Marinate the fishes with the seasoning. Grease pan lightly & heat pan. Put in the fishes & close the lid.
When steam comes out of pan, flip it over. Open lid to check to ensure fishes are in place & browning. Close lid & flip it back after about 4-5mins. Fish is completely cooked if your fork goes thru the meat easily.
Remove & top with the 3 types of chilli & you’ll get a tender fish dish with crispy skin!
Tips:
While hubby & I thought the Sambal would be the best match for the fishes but Tom Yam turned out to be the best. So take your pick & choose your favourite toppings!
