We never failed to order this dish whenever we eat out for the simple reason that I've never maked this at home. All the while I was under the impression that whipping up this dish is a challenge as I was afraid that the fish fillet will disintegrate upon being flipped by the 'spatula'. I was pleasantly surprised that this was not the case when I finally attempted it.
The tip lies in the way how the fish fillet is sliced. After deboning the fish, the fillet is long (according to the length of the fish), then cut it to say 2.1/2 inches portions. Then slice the portions against the grain of the fillet. This way the fillet will not be crumbly ........ and it worked!
Read on for the Recipe
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