Grilled Shishamo Fish In Parchment Paper On Pan

Our neighborhood supermarket is having a promotion for shishamo at RM10.90 for a pack, so I've been stocking up quite a bit of them. I love shishamo. It's the only fish that I can wallop the entire fish, including the head, tail, and bones, and have zero waste.

One easy way to cook shishamo is by grilling them on parchment paper on a frying pan.  Sherilyn cooked shishamo using this method twice.  It's not 100% oil splatter-free but just not as bad.   She uses a splatter screen to block the oil from splattering out.

The shishamo can be lightly seasoned with a pinch of salt but Sherilyn made her own teriyaki sauce for the fish and squeezed in some lemon juice. 

So delish! Not exactly crispy but it's good enough. I can chomp down the entire plate all by myself but of course, I didn't do it. 
I used to stuff myself with grilled shishamo during our weekly Japanese lunch buffets yonks ago at PJ Hilton and Sheraton Subang.  How I miss those days but I have a much smaller appetite and tummy now than I was 20 years ago.  I wouldn't want to splurge RM200 on a buffet lunch that I can't get a bang out of my buck, would you? 😁