Chinese usually cook this type of fish through steaming it with tangerine skin. This recipe I have also previously posted. This time instead of steaming, the mottled spinefoot is fried, then simply seasoned with the popular Japanese shimichi regularly used in Yakitori and lastly with a bit of lemon juice. Kind of fusion, but it works!
Clean the mottled spinefoot with salt thoroughly and rinse with tap water.
Pat dry with paper towels and cut the surface of the fish using a sharp knife.
In a frying pan, heat up some oil, add a few streaks of ginger and start frying the fish.
Fry until both sides of the fish become golden brown, then plate nicely.
Sprinkle some Japanese #shichimi #七味粉 and salt on top and serve. A twist of lemon juice would also enhance the flavour immensely!
•PS Cutting of the skin is important otherwise when it cooks the skin will shrink, contract and crack