step 1

Prep the sauces: Mix the garlic, ginger, turmeric and 1 tablespoon oil in a small bowl and set aside. Mix the kecap manis and melted butter in another small bowl and set aside.

step 2

Prep the fish: Pat the fish dry and season both sides with salt and white pepper. Score the skin using a sharp knife at ½"-¾" intervals, cutting through the skin only. Put the plain flour on a large plate, then place the fish skin-side down onto the flour to coat. Dust off any excess.

step 3

Heat 1 tablespoon oil in a large non-stick frying pan on a medium heat. Once the pan is hot, add the fish skin-side down. Apply light pressure to the fish for 10 seconds so that the skin is flat against the hot pan; this will ensure it cooks evenly. Brush the turmeric mixture onto the flesh side with a pastry brush, coating the flesh so it is evenly orange all over.

step 4

Cook the fish for 2-3 minutes, or until the skin is golden and crispy; carefully lift up the fillets to check on the skin. Once the fish is two-thirds cooked, spoon a little of the kecap manis butter with a teaspoon onto the flesh and turn the fish over to cook the flesh side for 30-45 seconds until it is cooked through.

step 5

If your fish fillet is thicker (around 1½"–2½"), cook it skin-side down on a medium heat for around 6 minutes, or until three-quarters cooked. After brushing with the marinade and glaze, turn it over and then cook for a further minute, or until cooked through.

step 6

Remove the fish from the pan and leave it to rest for 2-3 minutes, skin-side up. Wash the pastry brush well and dry it.

step 7

To serve, place the fish on serving plates skin side up. Sprinkle with flaky sea salt and brush the kecap manis butter over the skin. Squeeze over some lime juice. Serve with cucumber and tomato slices, sambal (if using), white rice and extra kecap manis on the side.