Pan seared 馬友fish with sweet and sour sauce
My grandma knows 馬友 is my favourite type of Chinese fish, so she always cooks it for me. This time I pan-seared the fish until golden brown, without overdoing it thus sucking out the moisture of the meat. Then I made sweet and sour sauce that we typically have with spareribs and poured it on top of the fish. So delicious. I think they have something similar in Thai cuisine. But if I were to do it again I wouldn't use store-bought ketchup, but instead use tomatoes to make the sauce from scratch.