Instructions: Slice the fish diagonally into 1- to 2-inch pieces, about 1/4-inch thick. Sprinkle the salt on the fish.

Place some flour on a plate. Coat the fish evenly on both sides with flour. Then, dip the fish in the eggs.

Heat a large nonstick skillet over medium-high heat. Sprinkle some oil onto the surface. Cook the fish in batches, placing 1 leaf of sut gat flat on each piece of fish, if using. Cook the fish until the egg is slightly browned on the edges, for about 3 to 4 minutes on both sides. Serve this with Dipping Sauce, if desired.

This recipe yields about 30 pieces.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.