Yau Zham Grouper

I got inspired to attempt this restaurant classic while watching the TV. Usually, you need a truckload of oil to deep fry fish as crisp as they do professionally but I found that if you dry your fish very thoroughly, you can get away with shallow frying in about a centimetre of oil. After butterflying it I let it dry in front of the fan for an hour until the skin feels dry and leathery. If you look carefully I actually broke the fish and then hid the damage under the spring onions =P. I like this recipe even better with a generous fillet of cod. Just remember to score the skin well.