Tuesday, October 9, 2007

Deep-fried Fish in Fragrant Sauce

Original Recipe by Amy Beh

1 siakap, approximately 600g
Oil for deep-frying
1 Tbsp chopped garlic
1 Tbsp shredded ginger
2 Tbsp oil

½ tsp salt
½ tsp pepper
1½ Tbsp cornflour

Sauce ingredients (combined)
1 Tbsp oyster sauce
1 Tbsp light soy sauce
1/8 tsp thick soy sauce
1 tsp sesame oil
½ tsp sugar
¼ tsp pepper
150ml fresh chicken stock or water

1 red chilli, cut into strips
Some coriander leaves and spring onion curls

Clean the fish, cut 2 diagonal slits across each side of the fish. Rub with seasoning ingredients. Heat oil in a wok until very hot, then put in fish. Deep-fry for 10–15 minutes or until fish is cooked, golden and crispy. Drain from oil and place on a serving dish.

In a clean wok, heat 2 tablespoons oil, and fry garlic and ginger until fragrant, mix in sauce ingredients and bring to a quick boil. Pour the sauce over the fish and serve with garnishing.

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