Coat the fish with lime juice. Put it in the fridge for 10-15 min.

Rinse the fish clean. Pat dry thoroughly with paper towel.

With a sharp knife, make slashes crosswise on a diagonal along the body of the fish every 2" on both sides, cutting all the way down to the bone.

Coat the spice paste on all over the fish inside and out.

Put it back in the fridge for 1 hour.

Heat the frying oil over medium high heat.

Take the fish out of the fridge then sprinkle lightly with corn starch on both side of the fish.

Put the fish gently into the hot oil. Fry it until the skin on the bottom side looks crisp then turn it over carefully. Fry until the skin on the other side deeply browned and crisp.

Transfer the cooked fish on wire rack.