This dish is usually made with fish ‘steaks', aka cutlets, but it is just as good with fillets or whole fish. The type of fish doesn't really matter either as the luscious, spicy sauce is the thing, so it works equally well with, say, cod or salmon.
For the fish
2tbs plain flour
1tsp ground turmeric
¼tsp MSG or ½tbs chicken or vegetable bouillon
1 whole sea bream or sea bass, or 4 basa or catfish slices (sold frozen in Asian supermarkets)
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