Name: Whole Fried Fish with Ginger And Chilli
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 shopped; 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

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 shopped
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 large
platter topped with sauce. Scatter sliced spring onions and torn 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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