Method

Heat the chilli oil in a frying pan.

Season the skin of the fish with salt and place in the pan, skin side down, until the skin is crispy (2-3 minutes).

Flip over and continue cooking the fish on the sides and the underside.

Once the fish is almost cooked (another 2-3 minutes), pour in the lemon juice followed by the soy sauce.

Leave to bubble for 30 seconds and take off the heat.

To check if the fish is cooked, make sure that the fish is not translucent and that the flakes are defined.

Serve with: steamed rice, seasonal greens, edamame beans, avocado and sesame seeds.