Humphead Wrasse with Fennel Salad

I bought a kilogram of frozen Humphead Wrasse at the airport in Sabah, Borneo. I was intrigued to find out how it tastes like. The fish was seasoned with salt, pepper and tumeric, dusted with flour and then pan fried in a nonstick skillet. As it turned out, the meat was firm, between that of monkfish and grouper.

Firm white fish and fennel is a classic combination. Here, I made the baby fennel salad with a mandoline grater, seasoned it with orange juice, white wine vinegar and olive oil. I added a few crunchy baby tomatoes. For the sauce, I used lemon juice, mirin, chilli, garlic, and soy sauce to give it a tangy hot and sour flavour.