GOLDEN POMPANO IS READY TO BE COOKED AFTER THAWING.
PAN FRY GOLDEN POMPANO
1. SLIGHT CUT ON BOTH SIDES OF THE FISH
2. PAT DRY THOROUGHLY
3. COAT THE FISH WITH A LITTLE CORN STARCH MIXED WITH SALT
4. PAN FRY UNTIL GOLDEN YELLOW AND COOKED TO YOUR TASTE
5. SERVE ON A PLATE WITH SHREDDED GREEN ONIONS AND SOY SAUCE
