Method

• 1.
  Mix garlic, ginger, turmeric and 1 tbs oil in a small bowl and set aside. Mix kecap manis and melted butter in another small bowl and set aside. Pat fish dry and season both sides with sea salt flakes and white pepper. Score the skin using a sharp knife at 1.5-2cm intervals, cutting through the skin only. Put plain flour on a large plate, then place fish skin-side down onto the flour to coat. Dust off any excess.
• 2.
  Heat 1 tbs oil in a large non-stick frypan on a medium heat. Once pan is hot, add fish, skin-side down. Apply light pressure to fish for 10 seconds so the skin is flat against the hot pan; this will ensure it cooks evenly. Brush turmeric mixture onto flesh side with a pastry brush, coating flesh so it’s evenly orange all over.
• 3.
  Cook fish for 2-3 minutes, until the skin is golden and crispy; carefully lift up the fillets to check on the skin. Once the fish is two-thirds cooked, use a teaspoon to spoon a little of the kecap manis butter onto the flesh and turn the fish over to cook the flesh side for 30-45 seconds until it is cooked through.
• 4.
  If your fish fillet is thicker (around 4-6cm), cook it skin-side down on a medium heat for around 6 minutes, or until three-quarters cooked. After brushing with turmeric mixture and kecap manis butter, turn it over and then cook for a further minute, or until cooked through.
• 5.
  Remove fish from pan and leave it to rest for 2-3 minutes, skin-side up. Wash the pastry brush well and dry it.
• 6.
  To serve, place fish on serving plates, skin-side up. Sprinkle with sea salt flakes and brush the kecap manis butter over the skin. Squeeze over some lime juice. Serve with cucumber and tomato slices, sambal, rice and extra kecap manis.