Tuesday, December 18, 2012,11:13 PM
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PrintCRISPY FRIED FISH
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Make slanting slashes all down both sides of fish about 3/4" apart. Repeat in opposite direction.
- Mix salt, rice wine and 1½ tablespoon cornflour in a shallow dish large enough to contain the fish. Roll fish in this mixture turning the sides. Leave to stand for 15 minutes.
- Heat about ½ cup oil over high heat. Add fish and fry over moderate heat. Remove and place in a dish.
- To prepare the sauce, in a saucepan heat ¼ cup fresh oil and stir fry finely chopped spring onions and ginger.
- Add sugar, vinegar, pepper and ketchup and cook to reduce and thicken.
- Pour the sauce over the cooked fish.
INGREDIENTS
- 1 whole pomphret
- 1 teaspoon salt
- 3 tablespoons rice wine
- A pinch ajinomoto
- 3 tablespoons cornflour
- IDHAYAM sesame oil for frying
- 1½ tablespoon finely chopped spring onions
Sauce
- 50 ml IDHAYAM sesame oil
- 1½ teaspoons finely chopped ginger
- 1½ tablespoons sugar
- ¼ teaspoon pepper
- 3 tablespoons vinegar
- 50 grams tomato ketchup
5 comments for “Crispy Fried Fish”
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yummy
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