Deep Fried Chilli Fish
|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)|
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.