Rub Liquid Seasoning then the salt and pepper on the tanigue slices then let it stand to marinate for at least 20 minutes.

In a frying pan stir-fry garlic with cooking oil until golden brown, then set aside.

Place the butter in the fry-pan, allow it to melt, stirring occasionally, set aside.

Using a nonstick pan, put the melted butter, pan-fry the Tanigue slices one at a time for about 3 minutes each side, make sure not to overcook to keep the fish a little bit juicier.

Place in a serving dish top with fried Garlic.

Garnish with Atsara.