Singaporeans love to eat and anglers love to fish, but few Singaporean anglers actually know how to cook their catch. HOOKED decided it was time to remedy this, and asked Chef Jonathan Tan of Perle Noire to share his recipe for this popular local catch.
- Wash fish.
- Fillet fish.
- Season with sea salt and black pepper to taste.
- Coat both sides lightly with flour.
- Pan fry for about 3-4 minutes on the skinned side, flip and pan fry another 2-3 minutes on the non-skinned side, flip and pan fry for another half minute on skinned side to ensure crispiness.
- Pat dry with paper towel.
- Serve with sauce.
- Be delighted.
1 Shallot, sliced
50ml of dry white wine
100g of unsalted butter, cubed
2 tablespoons of lemon juice
½ tablespoon of chopped tarragon
Salt and pepper to taste
- Heat shallots and white wine in sauce pan on a low heat until the wine has been reduced to half its original amount.
- Add lemon juice.
- Turn off the heat and add butter cubes to white wine reduction. Stir until emulsified, i.e. the wine and butter forms a cloudy mixture.
- Add salt and crushed black pepper to taste.
- Sprinkle chopped tarragon and pour over cooked fish.