Pan-Fried Seabass Stewed with Lala Clams

Marinate seabass with AJI-NO-MOTO® and salt. Then lightly coat both sides of the seabass with corn starch.

Heat up oil in a pan then pan fried both side the seabass for 5-6 minutes.

Push fried seabass to one side on the pan then add in ginger, garlic, shallot and red chili padi. Stir fry until fragrant.

Add in water, light soy sauce, AJI-NO-MOTO® and sugar. Simmer for 3 minutes.

Add in lala clam and corn starch. Continue to simmer until sauce slightly thickens.

Garnish with spring onions and red chili. Ready to serve.

Fish Percik