Pan-frying fish to crispy perfection requires the right technique and a few key steps. First, choose a firm, fresh fillet ...

Always pat your filets dry with a paper towel before coating ... But as long as you start off with fresh fish instead of frozen, you're already well on your way to a crispy and satisfying dish.

When buying fresh fish there are a few pointers to look for. With whole fish the eyes should be bright and clear, not sunken or dry. Inside the gills should be vivid pink or red, not a dull brown.

Ikan bilis are small, salted dried fish with an intense flavour. Kaffir lime leaves are double leaves – you need three pairs for this recipe. If you can’t find fresh curry leaves, leave them ...