7/5/2016: Pan-fried Ribbon Fish was a regular dish on the dinning table when I grow up and still love to eat it from time to time now.

As soon as I bought the fish home, I cut them and sprinkle with salt and pepper, then bag them in refrigerator or freezer if I don’t cook them next day.

Cut some lettuce as base on the plate before cooking the fish.

Pan-Fried the fish with little cooking oil and garlic under medium heat until both sides brown.

put the already cut scallions into the pan for a couple of minutes before getting it and the fish out.

Display the fish on the plate and served. Below is the stir-fried brown rice with red onion and celery or any vegetable you like. It goes well with the ribbon fish.