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Deep Fried Chilli Fish

Global.Potpourri's picture
Ingredients
  Whole fish 2 Pound, cleaned (Or 2 Pieces, 500 Gram Each, Such As Bream, Snapper, Whiting, Sea Perch, Cod Or Haddock)
  Fresh red chilies 4 , chopped
  Coriander roots 4 (Or Cilantro Roots)
  Garlic 3 Clove (15 gm), crushed
  Crushed black peppercorns 1 Teaspoon
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
For red chilli sauce
  Sugar 5 1⁄2 Ounce (2/3 Cup Or 170 Gram)
  Fresh red chilies 8 , sliced
  Red shallots/Golden shallots 4 , sliced
  Coconut vinegar 3 Fluid Ounce (1/3 Cup Or 90 Milliliter)
  Water 3 Fluid Ounce (1/3 Cup Or 90 Milliliter)
Directions

1. Make diagonal slashes along both sides of the fish.
2. Place chopped chillies, coriander (cilanto) roots, garlic and black peppercorns in a food processor and process to make a paste. Spread mixture over both sides of fish and marinate for 30 minutes.
3. To make sauce, place sugar, sliced chillies, shallots, vinegar and water in a saucepan and cook, stirring, over a low heat until sugar dissolves. Bring mixture to simmering and simmer, stirring occasionally, for 4 minutes or until sauce thickens.
4. Heat vegetable oil in a wok or deep-frying pan until a cube of bread dropped in browns in 50 seconds. Cook fish, one at a time, for 2 minutes each side or until crisp and flesh flakes when tested with a fork. Drain on absorbent kitchen paper. Serve with chilli sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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