Crispy Pan-Fried Yellow Croaker

A golden, crackling crust outside and tender white meat inside. These small whole fish are fried the traditional way, head and all, so the skin crisps hard while the flesh underneath stays juicy.

• Crisp skin, moist flesh — the contrast that makes this dish worth the effort.
• Eat the whole thing — the bones and fins soften as they cook, tail included.
• Minutes from the table — a dry pan brings the crust straight back.

What you get

• Colour: deep golden-brown with a blistered skin
• Size: whole fish, roughly 15 to 20 cm
• Texture: flaky and sweet with a faint savoury edge
• Pack: several whole fish per pack

How to serve

• As a starter with a squeeze of lime
• Over rice with a light soy dressing
• Beside pickles or a sharp, vinegary salad