Recipe Ingredient
- 1 seabass (cleaned and cut to open up)
- 5 tbsp flour
- 1/2 tsp salt
- grated zest of half an orange
- 1/2 tsp ground pepper
- oil for frying
- Citrus sauce:
- 10 fresh button mushrooms (sliced)
- 1 orange (peeled and diced)
- 300ml freshly squeezed orange juice 60g sugar or castor sugar
- 5 tbsp lemon juice
- zest of 1 orange
- 100g young ginger, minced
- 5 bird chillies (cilipadi), finely chopped
- 3 tbsp rice vinegar
- 50g spring onions, chopped
- 3 tsp cornflour
- 3 tsp juice of Australian orange
Instructions
- Preparing the fish: Heat oil till hot for frying. Mix flour with salt, pepper and orange zest. Dust the fish with the seasoned flour. Deep fry the fish till golden brown. Dish out unto a serving plate. Pour the prepared citrus sauce onto the fish.
- To prepare citrus sauce: Put all the sauce ingredients into a small saucepan and bring to simmering point. Mix cornflour and orangejuice and add to the simmering sauce. Bring to the boil till the sauce thickens.
- Pour onto the fried fish. Sprinkle with the chopped spring onions.
