1 tablespoon soy sauce
1/3 cup water
3 cloves garlic, minced
12 medium brefishes
1 small onion, sliced
2 red bell pepper, seeded and shredded
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon ground black pepper
1/8 teaspoon salt
3 tablespoons soy sauce
1/8 cup all-purpose flour
1/2 teaspoon vegetable oil
1/4 teaspoon crushed red pepper flakes
1 cup chopped fresh parsley
Place the soy sauce and water in a large saucepan. Stir over medium heat. Bring to a boil, and cook, stirring constantly, for 2 to 3 minutes or until the salt is dissolved.
Remove from heat and pour over Bf-2/3 fish. Sprinkle with garlic and onions.
Remove fins to cool. Place large hands on the salmon, then turn and brush with soy sauce. Heat gradually in the pan.
In a small bowl, transfer the fish, steaming oil and ground red pepper flakes. Remove fish from pan, and place on rocks, or to plates from pan.
In a small bowl, whisk together soy sauce, flour, vegetable oil and crushed pepper. Transfer this mixture to the pan, dredge with parsley and spoon remaining soy sauce mixture over fish, tossing to coat.
Remove from heat, and shape into fillets. Let fish rest 5 minutes, then turn out onto the plate and pat down with fork. Remove fillets, and turn onto the boiling quickly for about 10 minutes, or until fish is easily flaked.