Two problems I face :
(1) I dislike having to scale and de-gut all those fish. I would get poked by the dorsal fins and the hard gills. You might suggest that I put on gloves but I don't know how to work with gloves on.
(2)There's limited space in the freezer for all that catch.
The amount of fish could easily last us for more than two months if we were to eat them daily! Though having a fish diet is good for health, but can you imagine eating them every day! I'll probably sprout gills and scales!
The solution to this was to give some away to relatives, friends and neighbours which I was quietly elated when my hub suggested.
Now that the supply has dwindled after all the distribution, I am happier and less-stressed.
Now hub can have the fish cooked his favourite way!
Grilled Fish or Ikan Bakar (Malay literal translation for burnt fish) is a simple dish to prepare accompanied by a simple sauce. Usually the fish is grilled over charcoal. But I used a grill pan to 'pan fry' without oil to get the burnt effect.
The fish is eaten with a sauce made of sliced shallots, green chillies, lime juice and dark soya sauce.
Scad or Ikan Selar
Ready for the table