Ingredients
- Ingredients for the fish:* 1 small whole white flesh fish cleaned gutted and scaled (~500 grams)* 1 teaspoon white pepper ground* 1 teaspoon salt* 2 tablespoons plain flour* 2 tablespoons corn flour* Vegetable oil for deep frying
- Ingredients for the sauce:* 3 tablespoons of oil 8 garlic cloves chopped* 3 tablespoon mild large red chilli chopped* 1 tablespoon ginger minced 3 tablespoons rice vinegar* 2 tablespoons soy sauce 1 tablespoon fish sauce 2-3 tablespoons sugar (depending on taste)* 1 spring onion (white part sliced)
- * Ingredients for serving: * 2 Cups precooked rice* Half Carrot shredded* 2 cups loose lettuce leaves* Handful coriander leaves* 1 spring onion green part sliced diagonally* Chilli Birds Eye sliced* Handful roasted peanuts
Method
- Cooking the fish:* Add enough oil to a wok that would just cover your fish. Turn on to medium heat over the stove to bring up to approx 180C. * While oil is heating, rinse and dry fish with paper towel, making sure there are no remaining scales* Cut slits in the fish flesh about 2cm apart* Mix the flours, salt and pepper* Sprinkle flour mix over the fish and make sure entire fish is coated including rubbing inside slots and inside the cavity* When the oil is 180C gently place fish in the oil to cook. If parts of the fish are poking out of the oil gently spoon the hot oil over these parts* Cook until crunchy and cooked through, mine took approx 10 minutes. * Place the fish on wire rack to drain briefly before serving.
- Cooking the sauce:* While keeping an eye on the fish while it is cooking you can start the sauce. * Heat the oil over medium heat, and add the chopped mild chilli, whites of the spring onion and garlic. Cook until chilli and garlic has sweated down, has a bit of colour and is starting to get sticky. Stir to keep it moving so it doesn’t burn. * Turn down the heat to low and add the vinegar, fish sauce, soy sauce and sugar to the saucepan. Stir until sugar is melted and sauce starts to bubble. Take off the heat.
- Preparing for plating:* Heat the precooked rice in the microwave until warmed through. * Lay a bed of rice in the middle of a large serving plate. * Surround rice with lettuce leaves and half the shredded carrot* Lay the fish over the rice. * Spoon the sauce over the entire fish.* Sprinkle shredded carrot, coriander, spring onion, nuts and chilli over the top of the fish. * Serve and enjoy!
Product used in recipe
- Squid Brand - Fish Sauce
