Larger fish are often sliced to meaty, steaklike midsection with bone and skin intact. This makes them easier to sear and flip in a pan than a boneless fillet.
I pan fried minced cilantro in hot oil before spooning on top of the fish, and adding toasted sesame seeds to the cilantro.
This is the fourth recipe I made from this book, gifted me by a sweet and adorable friend!
Recipe from pgs 210-211 of The Food of Taiwan
by Cathy Erway.
I am sharing this recipe at Cookbook Countdown #28