Recipe Ingredient
- 1 whole fish, approx 500-600g (garoupa, black pomfret or thread fish)
- 1/2 tsp salt
- A good dash of pepper
- 1 tbsp cooking wine
- Some corn flour, for dusting the fish
- Enough oil for deep-frying
- Sauce ingredients
- 3-4 cloves garlic, minced
- 1/2 cup oil
- 2 tbsp coarsely ground white peppercorns
- 1 tbsp coarsely ground black peppercorns
- 2 tbsp chilli paste (chili boh)
- Salt and sugar to taste
- 1 tbsp abalone sauce
- 3-4 tbsp water or chicken stock
- Thickening
- 1 tsp corn flour mixed with 1 tbsp water
- Garnishing
- Some fresh coriander leaves, chopped
- 1 fresh red chilli, seeded and diced
Instructions
- Clean the fish and pat dry with paper towel. Rub with salt and pepper then drizzle on cooking wine and dust with corn flour. Heat oil in a wok then deep-fry the fish until golden brown and crispy.
- Heat oil in a clean wok and fry garlic until golden and crispy. Remove garlic crisps from oil and set aside. Retain 2-3 tablespoons oil and fry peppercorns and chilli until fragrant. Add salt, sugar and abalone sauce and water or chicken stock and thicken with corn flour mixture.
- Pour sauce over fish and garnish with crispy garlic, coriander leaves and red chilli.
