- Fresh seabass cut into 1 1/2 thick inch width slices
- Japanese wine or sake to marinate the seabass
- Salt and Pepper
- All purpose flour or gfcf flour (if you have special diets)
- fried garlic bits as topping
- 2 ripe mango cheeks scooped out
- plain yoghurt or if gfcf use mayonnaise to taste
Wash the fresh seabass fillets, cut into thick 1 1/2 thick inch slices. Add japanese wine to the fish an hour or two before cooking , enough to coat. Japanese wine helps remove the fishy smell. Rub with salt and pepper prior to cooking.
Heat oil until you see a small amount of bubbling in the oil when you dip a wooden chopstick. Coat seabass fillets lightly in flour on all sides. Add to the pan, skin side down first. When the sides are a little brown, turn the fish to be able to cook the other side. Do not overcook.
Once all the fish are cooked, sprinkle with minced garlic for added flavor .
In a blender, add mango pulp and yoghurt or mayonnaise. Mix until well blended and serve. Adjust to your taste. You may add a little sugar if the mango is too tart.
Marinate seabass with japanese wine, salt and pepper
Lightly coat the seabass with flour
Fry the seabass skin side down in hot oil
Turn when one side with golden yellow to brown
Turn the fillet gently and try not to overcook
Freshly cooked fried seabass
Fried seabass with flavorful fried garlic bits
The flavor of the food is as good as the picture looks
Mango Yoghurt Dressing