Step-by-Step Instructions

1. 1.Season the Fish

   Take the Batang fish fillet and sprinkle 0.5 tsp of salt evenly over one side. Gently rub the salt into the fish. Flip the fish and repeat the process on the other side.

2. 2.Prepare the Wok for Frying

   Heat a wok over medium-high heat until it is completely dry. This helps prevent the fish skin from sticking. Once dry, pour 2-3 tablespoons of cooking oil into the wok.

3. 3.Fry the Fish

   Turn the heat down to medium. Carefully place the seasoned fish fillet into the hot oil. Do not move the fish after placement; allow it to cook undisturbed until one side turns golden brown and a nice light crust forms on the skin. This typically takes a few minutes.

4. 4.Flip and Finish Frying

   Once the first side is golden brown and firm, carefully flip the fish fillet to cook the other side until it also turns golden brown and is cooked through.

5. 5.Serve with Sauce

   Remove the pan-fried fish fillet from the wok and place it on a serving plate. Drizzle the fish oil remaining in the pan over the fish, then pour 2 tablespoons of light soy sauce over the top. Serve immediately, perhaps with a side of steamed rice and stir-fried greens.