Wild sea fish Ma Yau

As the fish is too big to be finished in a meal, I cut it up into a number of pieces for use later, be careful to remove all the blood in the middle. 

Wild sea fish Ma Yau

Lightly salted with around 0.5 % of its weight of salt, place on the dish vertically, cover with cling film and keep in fridge. After a day, some water will ooze out, thus drying out the fish slightly.

Two cooking methods are practiced: sear until lightly golden both sides, and baked at 180˚C for 15 minutes.

seared wild sea fish Ma Yau

baked wild sea fish Ma Yau

The light salting makes the flesh even more tender. The result of searing is more pleasing to the eyes, but dry out the outside of the fish. The baked method leaves the fish juicy inside out.