Wendy Taylor’s Whole Fried Fish With Ginger And Chilli
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Asian | Taylor, Wendy | 1 | Servings |
INGREDIENTS
| 1 | Whole fish, scaled and with | |
| fins chopped off | ||
| Oil for frying fish | ||
| 3 | T | Oil |
| 6 | Cloves garlic – finely | |
| chopped | ||
| 1 | Onion – finely chopped | |
| 1 | T | Ginger – finely chopped |
| 5 | Red chillies – sliced | |
| 2 | T | Fish sauce |
| 2 | T | Soy sauce |
| 3/4 | c | Basil leaves |
| Sliced spring onions | ||
| Coriander/ mint or | ||
| Vietnamese mint for | ||
| finishing -torn. | ||
| 1 | Other Carbohydrates |
INSTRUCTIONS
In a wok, deep fry fish in very hot oil until crispy and brown on both sides being careful not to break the tail. Drain and serve on a llarge platter topped with sauce. Scatter sliced spring onions and torm herbs over the fish. Sauce Heat oil in wok and fry the garlic, onion and ginger for a couple of minutes. Add sauces and heat through. Stir in basil leaves to combine.Why not serve the fish on a bed of blanched green beans julienne strips of carrot and zucchini steamed Asian greens. Converted by MC_Buster. Per serving: 453 Calories (kcal); 45g Total Fat; (88% calories from fat); 2g Protein; 11g Carbohydrate; 4mg Cholesterol; 2059mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 679
Calories From Fat: 408
Total Fat: 46.5g
Cholesterol: 0mg
Sodium: 1829.7mg
Potassium: 2504.5mg
Carbohydrates: 59.8g
Fiber: 32.1g
Sugar: 8.8g
Protein: 26.1g