Sea Bass or Barramundi is a delicate fish with very few bones. Fried and served with dal rice is what they most probably provide as a staple meal in heaven.
- Fish slices.
- Ginger Garlic paste about a teaspoon per slice.
- Red chilly powder.
- Turmeric powder.
- Rice flour.
- Oil for frying.
Apply the ginger-garlic paste, red chilly powder, turmeric and salt on the fish. If needed add a few drops of water. The masala must be all over the fish but don’t let it get soggy.
Refrigerate for at-least 2 hours. This will allow time for the spices to fill into all gaps and crevices in the fish. The absence of an acid makes this process quite safe as the fish will not start getting chemically cooked.
Spread out rice flour in a plate. Dredge the fish slices over the rice flour. Let it be an even coating. Leave the fish in open air for at least 10 mins after applying the rice flour.