DIRECTIONS
Prepare the fish, rinse well and drain the excess water. While draining the fish, prepare the marinade.
In a container, mix soy sauce, lemon juice, water, garlic powder, black pepper, salt, and brown sugar. Make sure the ingredients are properly dissolved before adding the fish steak. Flip it once to evenly distribute the marinade. Cover it and refrigerate for at least 2 hours before frying.
Tip: Use an airtight container in preparing the marinade so you can just add in the fish and seal it for refrigeration. It’s more hygienic and less mess!
In a non-stick grill pan, melt 2 tablespoons of butter and add 1 tablespoon olive oil. Fry the fish for 3 to 4 minutes each side at moderate heat. After 3 to 4 minutes, spread 2 tablespoons of butter on top of the king fish, then flip it to fry the other side. Remove the fish from the heat and place on a serving platter.
In the same non-stick grill pan, melt ¼ cup unsalted butter. Once melted, add remaining olive oil and stir fry the minced garlic until fragrant. Add in the remaining marinade plus 1 tablespoon lemon juice. Simmer for at least 3 to 4 minutes.
On a serving platter, pour the sauce over the kingfish steaks. Garnish with lemon slice, garlic bits and parsley as desired.