Pan-Fried Seabass Fillet with Sambal and Crispy Sakura Shrimp

I created this dish when I was the Master Chef of a Japanese Restaurant. Pan Fry the Sea Bass fillet with the Shrimp Sambal, together with crispy sakura shrimp. An Asian oriental twist with the special taste of Nanyang.

  1. (required)
  2. (required)
  3. (valid email required)
  4. (required)