| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
Thai |
Ross, In, Thailand |
1 |
servings |
INGREDIENTS
| 480 |
g |
White fish eg pomfret |
| 3 |
tb |
Cornflour/cornstarch |
| 1/2 |
ts |
Salt |
|
|
Vegetable oil for deep frying |
| 2 |
tb |
Vegetable oil |
| 5 |
|
Garlic cloves; thinly sliced |
| 1 |
tb |
Fresh ginger; finely chopped |
| 1 |
tb |
Light soy sauce |
| 1 |
tb |
Fish sauce |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
White wine vinegar |
| 3 |
tb |
Chicken stock/water |
| 2 |
|
Red chillies; sliced into ovals |
INSTRUCTIONS
SAUCE
Rinse the fish fillets, pat dry and coat lightly with the cornflour mixed
with the salt. Heat a pan of oil for deep frying to 200C/400F.
Deep fry the fish until golden brown on both sides. Drain on paper towel
and set aside. In a wok or frying pan, heat the oil and fry the garlic
until dark golden and crispy. With a slotted spoon or sieve remove the
garlic from the oil and set aside.
Add the remaining sauce ingredients to the pan and stir well. Pour the
sauce over the fish and sprinkle the crispy garlic on top. Serve garnished
with coriander.
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