| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Nancy, Lam’s, Wok, Wiz |
1 |
servings |
INGREDIENTS
| 1 1/2 |
|
Fish; (red tilapa) |
| 1 |
tb |
Flour; up to 2 |
| 2 |
tb |
Sweet soya sauce; up to 3 |
| 1 |
|
Clove garlic |
| 1 |
sm |
Onion |
| 3 |
|
Stalks coriander |
| 2 |
tb |
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.
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