Using a sharp knife, make 
3-4 shallow cuts lengthways into skin 
of each fillet. Sprinkle both side with salt amd pepper

Put a frying pan or wok over a medium heat. When pan is hot, add oil. Add fillets, skin-side down, 
in a single layer. Cook for 4 minutes or 
until skin is crisp and fish is cooked 
to halfway up fillets. Turn fillets over and cook for a further 30 seconds.

Make spicy salsa dipping, add sriracha sauce, sugar, grated garlic and finely sliced shallots into a mixing bowl. Mix well and leave it aside.

Make Nam Pla Prik dipping, add fishsauce, lime and chilli into a mixing bowl, mixed well and leave it aside

Plating, add salsa dipping at the bottom, follow by your fish fillet and Nam Pla Prik dipping sauce. I added my homegrown edible flower too 🌷.

You can add some shichimi for colour and flavour too but it’s optional.