30 nos ikan belanak (cleaned and discard head)
10 nos shallot (peeled and sliced)
Adequate cooking oil for pan-frying
½ tsp salt
- Rinse and pat-dry the ikan belanak and marinate it with salt. Set aside.
- Heat up some cooking oil in a non-stick skillet. Saute the sliced shallot on low heat until crispy and golden brown. Remove, drained on paper towel to absorb excessive oil.
- Use the remaining shallot oil to pan-fry the marinated ikan belanak on batches until golden brown.
- Arrange the pan-fried ikan belanak neatly on a serving platter. Garnish with crispy shallot. Serve.