goreng

when it comes to cooking the least favoured method for me is frying. especially deep fry. why? because the oil usage. the leftover oil is such a hassle for me. it is not the explosion and oil drops that burn your skin that makes me not favouring oil but its the oil itself. after im done cooking i cant consume the oil. throwing it away seems like a waste. unlike water, i can just make them into soup and drink it up but oil... theres no way for me to use it except for cooking. such a hassle.

anyway today i made fried seabass anyway due to sudden me wanting to fry. i cant use the air fryer because that will damage the fish. i dont have the accessories for snack or fish. anyway, back to main topic. it was good. just a simple tumeric with salt and chilli flakes and sichuan pepper coating.

didnt make the oil hot enough. the fish skin stuck to the bottom of the pan but manage to take it out later as a piece of crunchy goodness.

anyway dig in time and i was happy but then i realized..... the fish inside is not fully cooked. i fried it too fast. my mind was going 

sorry chef

anyway eat it anyway. its not the first time i eat raw fish