Pan-fried Parrotfish
by Chen Yu
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. The parrotfish is marinated in salt for one hour, and then fried in a low heat in a pan.
2. When frying, shake the pan more and turn over more so that the fish is evenly heated so that it will not fry black.
3. Fry it until golden and shiny on both sides.
4. Place it in the plate and add a little green onion to garnish. The outside is charred and tender on the inside. It is very delicious.
