Hot & Spicy Fish

Hot & Spicy Fish


  • 1 whole 1-2 lb Grouper, dressed [Garoupa in Portuguese; Kerapu in Malay]
  • salt and pepper
  • 2 eggs, lightly beaten
  • 1 cup corn starch flour
  • peanut or vegetable oil, for deep-frying fish
  • 1 tbsp garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1 tbsp shallots, finely chopped
  • 1 tbsp lemongrass [tender parts] finely chopped
  • 1 tbsp Thai bird chili [chili padi or cili padi], finely chopped [Substitute: tbsp fresh Jalapeno]
  • 1 tbsp bunga kantan [torch ginger bud], finely chopped [Substitute: kaffir lime leaves/ lime zest]
  • a few sprigs of cilantro, for garnish [optional]

       To Prepare :

  • Combine the spicy sauce ingredients in a bowl , mix well with cold water, set aside
  • Make 2 or 3 deep slits on both sides of the fish, season with salt and pepper, dip fish into beaten eggs, set aside for 10 mins
  • Dredge fish completely in corn flour
  • Heat peanut or vegetable oil in a hot wok to a smoking point, fry until fish is golden brown, turning fish once
  • Drain well on a metal rack, then transfer to a large serving platter
  • Remove all oil from the wok except for 2-3 tbsp, add garlic and ginger, fry for a few seconds, then add onion, lemongrass, Thai bird chili and bunga kantan, stir-fry 2-3 mins
  • Add the spicy sauce, stir continuously until sauce boils and thickens
  • Immediately pour the sauce over the  fish and garnish with cilantro sprigs
  • Serve hot immediately with steamed rice




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