Fried Cobia with Salt and Chili

• 400 -500 g cobia (2 slices)
• 1 lemon or 2 kumquats
• 3 cloves garlic (unpeeled, crushed, to eliminate the odour of fish)
• 1 pinch monosodium glutamate powder (skip if you don't want to use)
• to taste fresh chili (or chili powder)

1. Mix 1/3 tablespoon of salt, a little monosodium glutamate powder, a desired amount of chili.
2. Coat evenly onto the fish from 5-10 minutes.
3. (skip monosodium glutamate powder if you dont want to use it, but do not use sugar instead)
4. Put a wok on the heat, pour the cooking oil into the wok (to submerge only about 2/3 of the fish).
5. When the oil is hot, drop the fish into the wok and fry over medium heat.
6. After about 3-5 minutes, drop 3 crushed cloves of garlic, flip the fish, fry until 2 sides are golden brown evenly.
7. Squeeze the lemon or kumquat onto the mixture of salt and chili to dip the fish.
8. Final product: the fried fish is singed, evenly golden brown from 2 sides, flaky skin, tender, fatty and fragrant flesh.
9. How to prepare the salt and chili dipping sauce: Mix 1 teaspoon of coarse salt (can be replaced by regular table salt but it is often more salty and pungent than coarse salt), a little monosodium glutamate powder and chili.
10. Mix well and a squeeze of kumquat or lemon (kumquat is more aromatic than lemon).

lemon, garlic, glutamate powder, fresh chili

Taken from cookpad.com/us/recipes/250375-fried-cobia-with-salt-and-chili (may not work)