Cut the fish into 2cm slices and spread it out in a shallow dish large enough to hold all the slices in a single layer.
Mix the salt and spices in a bowl.
Stir in enough water to make a tick paste. Rub the paste into the fish, cover and leave to marinate for 1 hour.
Heat the oil in a large frying pan. Add as much of the spiced fish as possible, but do not over fill the pan. Fry the fish for 5 – 10 minutes, until golden-brown all over, then remove from the pan with a slotted spoon.
Drain on absorbent paper towel and keep hot while cooking the rest of the fish.
Garnish and serve hot, with rice or a small salad, if preferred.
