Vietnamese Fried Fish
|Porgy||4 Small, cleaned and with the eyes removed|
|Peanut oil||1⁄4 Cup (4 tbs) (Nuoc Cham)|
Mix the cornflour (cornstarch) with salt and pepper to taste and use to coat the fish lightly.
Heat the oil in a large frying-pan.
When it is hot, add the fish and fry for 10 to 12 minutes, or until the flesh flakes.