1Prepare the herb topping. Finely slice the torch ginger, kaffir lime leaves, red chilli and shallots. Put aside.
2Prepare the fish. If buying a whole fish, choose one with firm, shiny skin and pink gills. If buying fish steak, choose one with firm, translucent flesh.
3Rub a little salt over the fish and rinse off. Dry with paper towel.
4Heat a frying pan with a small amount of vegetable oil. When hot, sear the fish lightly, pressing down with a spatula one side at a time.
5Remove fish and put on a plate.
6Top with sliced fresh herbs.
7Serve immediately with a drizzle of light soya sauce and a squeeze of lime juice.
8If you want to add cooked vegetables, just wilt them in the already heated pan and serve with a bit of soya sauce.
Chef's Tip: You can serve this seared fish with a small mound of brown rice and some greens, steamed or left raw as a salad.
Recipe: Sylvia Tan / Photo: Ng Sor Luan / The Straits Times