Deep Fried Chilli Fish Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
Interest GroupEveryday
Ingredients
| 2 x 500 g/1 lb whole fish such as bream, snapper, whiting, sea perch, cod or haddock, cleaned | ||
| Red chillies | 4 , chopped | |
| 4 fresh coriander roots | ||
| Garlic | 3 Clove (5gm), crushed | |
| Black peppercorns | 1 Teaspoon, crushed | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| RED CHILLI SAUCE | ||
| 2/3 cup/170 g/5 1/2 oz sugar | ||
| Red chillies | 8 , sliced | |
| 4 red or golden shallots, sliced | ||
| 1/3 cup/90 mL/3 fl oz coconut vinegar | ||
| 1/3 cup/90 mL/3 fl oz water | ||
Directions
1. Make diagonal slashes along both sides of the fish.
2. Place chopped chillies, coriander 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. 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.
2. Place chopped chillies, coriander 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. 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.
Chef
