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Tuesday, 24 May 2011

Crispy Fried Fish with Chilli sauce

 I have fish almost everyday, if not, at least 5 times in a week.  One thing I dreaded of cooking fish is frying the fish.  No matter how I pat dry the fish before putting in the frying pan, it still splatter at me!  There was a time I was watching a cooking TV show, Kylie Kwong, and you know what, when she was about to put the whole fish into the wok to deep fried it, she will have one big scarf wrapped around the whole hand till near her finger first and only she put the fish in!  Should I follow her step like that?  Or should I just head on to Ikea to get the oil splatter utensils which is more convenient?

This dish looks a lot spicy but it is not, it is the ginger that makes it hot.  The taste overall is hot, sweet and sour.  Quite appetising for a change. 

1 whole fish (Red snapper or black pomfret or fish fillets)
1 tbsp minced garlic
1/2 tbsp minced ginger
2 fresh red chillis, finely chopped
2 spring onions, chopped
1 tbsp rice wine
4 tbsp soy sauce
1 tbsp fish sauce
3 tbsp sugar
3 tbsp rice wine vinegar
1/2 tsp white pepper
1/3 cup coriander leaves, roughly chopped (for garnishing)
1 small carrot, shredded (for garnishing)
Oil for deep frying


1) Pat dry the fish with paper towels. Cut a few slits on both sides and season the fish with sea salt.
2) Heat a wok full of oil. Deep-fried the fish until it's crispy, golden browned and cooked. Remove the fish
    and drain on paper towel.
3) Heat a small saucepan with 1 tbsp of oil, fry the ginger, garlic, spring onions and chilli until fragrant.
4) Add soy sauce, sugar, vinegar, fish sauce, rice wine and white pepper. Bring to a boil and turn off the
5) Place the fish on the serving plate. Scatter half of the coriander leaves and shredded carrot over the fish.
6) Pour over the hot sauce and scatter the remaining half of the coriander and carrot.
7) Serve with steamed rice.

 I run out of carrot and coriander leaves, so no garnishing on top.......... just shredded some green leaves vegetable on top.