I picked up some fresh Australian Bonito fish today. Cooking such a firm, meaty and bland fish can be challenging, as it can be easily over-cooked.
So I pan fried it as cutlets with chili bean sauce. Here are the steps:
- Add oil in a non-stick pan, add the fish cutlets, sear on both side.
- Brush some chili bean sauce on both side, add a little white wine, a little sugar, and close the lid to simmer the fish until just cooked.
- A squeeze of lemon or lime juice just before serving.
Quite a few fish bones, and requires good chopstick skills to pick out the bones. Otherwise it tasted great.