Use a dull knife to scrape off the scales from tail to head. Next, make a shallow cut along the belly from under the head to the tail, remove the innards, and thoroughly rinse the cavity under cold water. Finally, pat the fish dry inside and out.

Start by scoring cuts on both sides of the fish, then rub salt generously into the cuts and over the entire surface to season and draw out moisture. Allow it to rest for 2 hours. After resting, wash the fish thoroughly to remove all salt. Finally, immerse the fish in the preserved ‘sticky rice water’ for 1 hour to enhance its flavor.

Crush garlic with a mortar and pestle until finely crushed. Next, mix the garlic with your cooked sticky rice, white sugar, MSG, and salt in a bowl. Apply this mixture liberally over the previously cured fish, ensuring it fills the cuts and covers the surface. Place the fish in a container, cover, and set aside for 3 days at room temperature.

For frying the fermented fish, start by coating the fish evenly with tempura flour, ensuring both sides are well covered. Next, dip the floured fish into beaten eggs until it is fully coated. Heat oil in a frying pan over medium heat. Once hot, gently place the egg-coated fish in the oil and fry until it’s golden brown and crispy on both sides. Serve immediately with rice. Enjoy!