| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Malay |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Red Finger Chillies deseeded |
|
|
and roughly chopped I |
|
|
think what he means by |
|
|
these are the only red |
|
|
chiles you can buy in |
|
|
Tesco's – so make a |
|
|
suitable substitution |
| 4 |
|
Garlic cloves roughly |
|
|
chopped |
| 1 |
t |
Tumeric Powder |
| 1 |
|
Piece, 2" of Fresh Root |
|
|
Ginger roughly chopped |
| 4 |
T |
Sunflower Oil |
| 1 |
t |
Salt |
| 2 |
T |
Vinegar |
| 4 |
T |
Cold Water, up to 6 |
|
|
Sunflower Oil for deep |
|
|
frying |
| 6 |
oz |
Cornflower |
| 2 |
|
Lemon Sole, weighing about |
|
|
450g 1lb each fileted |
|
|
and |
|
|
skinned |
|
|
Salt and Freshly Ground |
|
|
Black Pepper |
INSTRUCTIONS
Here's a Recipe I picked up from Tesco's the other day - it's a Rick
Stein Recipe who is an eccentric Chef on the TV here, specialising in
Seafood. Put all the ingrdients for the chilli sauce into a liquidiser
and blend untill smooth. Pour into a pan and simmer gently for 10
minutes or so until the mixture begins to separate. Pour the sunflower
oil into a large pan until it is about a third full. Heat to 190C/375F
or until a small piece of white bread dropped into the oil browns and
rises to the surface in 1 minute. Put the chilli sauce in one shallow
dish and the cornflower in another. Season the fish fillets and dip
them first into the chilli sauce and then into the cornflower, making
sure that it coats the fish evenly. Cook the fillets in the hot oil, 2
at a time for about 2 minutes or until crisp and golden. Lift out with
a slotted spoon and drain on Kitchen paper. Can substitute any fillets
of flat fish for the Sole Posted to CHILE-HEADS DIGEST V3 #253 by
Steve Jestico <jestico@digicon-egr.co.uk> on Mar 2, 1997.
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