| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Asian |
Wendy, Taylor |
1 |
servings |
INGREDIENTS
| 1 |
|
Whole fish; scaled and with |
|
|
; fins chopped off |
|
|
Oil for frying fish |
| 3 |
tb |
Oil |
| 6 |
|
Cloves garlic – finely chopped |
| 1 |
|
Onion – finely chopped |
| 1 |
tb |
Ginger – finely chopped |
| 5 |
lg |
Red chillies – sliced |
| 2 |
tb |
Fish sauce |
| 2 |
tb |
Soy sauce |
| 3/4 |
c |
Basil leaves |
|
|
Sliced spring onions |
|
|
Coriander/ mint or Vietnamese mint for |
|
|
; finishing -torn. |
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; 1/2
Other Carbohydrates
Converted by MM_Buster v2.0n.
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