The land the fish.

This menu can be tricky, but not from China or Thailand. How to do a little work. Of the grouper, 2 kg for the scale was used to wash out. Before using a chilled towel and head to the thousands of maw Then cover the fish with a knife from the tail up to the central body. During the wok, add oil to give a full boil. The tail was then dipped into the pan, covering the body. This is a very awesome. The fish is squirming in pain all the time. Use tongs to fish out the head. Wait until the fish is cooked in yellow. Was raised to put on a plate with a tune. The top half of the fish and serve it as it is to wiggle the fins Pagabๆ mouth. Fry until cooked, but the bottom half. Eat with seafood sauce and sour sauce. The Chinese believe that eating fish twice a tonic for the skin too. It helps keep the body healthy, I will give it more.