Deep Fry Macau Fish In Thai Chillie Sauce

NGREDIENTS:

1. Fish, 1 big slice (any type of fish that you may like)
2. Ginger, 2 slices, julienne
3. Thai chillie sauce, 3 tbsp
4. Water, 250 ml
5. Cornstarch, 2 tsp
6. Salt, half tsp
7. Pepper, half tsp
8. Oil for frying
9. Spring onion for garnishing

METHOD:

• Clean and pat dry fish with kitchen towel
• Rub salt & pepper over fish
• Leave to marinate for at least 10 mins
• Prepare sauce: combine water, Thai chills sauce in a bowl

 

• Pat dry fish once again, coat with cornstarch 
• Fry fish in pre heated oil till golden brown and skin crisp (should be slightly covering fish).
• Remove and set aside
• Leave a tbsp oil in pan
• When oil is hot, fry ginger till golden color
• Scatter over fish
• Heat up the prepared Thai chillie sauce, pour over fish
• Garnish with spring onions to serve