Monk fish fried

Delicious filleted fish pieces of fried red perch, we have the red perch in 3 types, which are prepared in the wok. Baked with Chili and Garlic and Five Spices (this dish is dry) With Sze Chuan Saus (as a base spicy fermented kidney bean sauce (Yu Hong)) Or Mandarin (spiced sauce) Note there may be bones in it! It is a sturdy fish, in Cantonese we call it "Big chicken eye" <-literally. (seafood)