|
|
INGREDIENTS :
- 1 whole 1½-2 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: ½ 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
|
|
| |
|
|
| |
|
|
|
.gif)
