Sambal Ikan Gorang (whole Fish)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Nancy | 1 | Servings | |
INGREDIENTS
| 1 1/2 | Fish, red tilapa | |
| 1 | T | Flour, up to 2 |
| 2 | T | Sweet soya sauce, up to 3 |
| 1 | Clove garlic | |
| 1 | Onion | |
| 3 | Stalks coriander | |
| 2 | T | Oil |
INSTRUCTIONS
Clean, scale and gut the fish. Cut the head off (optional) and dry with a kitchen towel. With a sharp knife slash the fish into a few diamond shapes to allow it to marinate in order for it to penetrate, it also reduces the cooking time. Rub the fish on both sides with the flour. Chop the coriander. Heat the oil. Fry the fish in shallow oil turning periodically until both sides are brown. Place on a serving plate. Add the garlic, onions and soya sauce to the oil in the wok, stir until you can smell the aroma. Pour over the fish and garnish with coriander. Serve immediately. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 308
Calories From Fat: 249
Total Fat: 28.2g
Cholesterol: 0mg
Sodium: 3.5mg
Potassium: 122.6mg
Carbohydrates: 13.5g
Fiber: 1.5g
Sugar: 3g
Protein: 1.8g