Recipe Ingredient
- 600-700g siakap or garoupa fish
- Enough oil for deep-frying
- Sauce:
- 5 tbsp lime juice
- 4 fresh red chillies
- 4 bird´s eye chillies (cili padi)
- 2 tbsp sweet plum sauce
- 1 tbsp chilli sauce
- 1/2 tbsp belacan stock granules
- Seasoning:
- 4 tbsp castor sugar
- Pinch of monosodium glutamate
- 1/2 tsp salt or to taste
- Garnishing:
- Finely sliced kaffir lime leaves
Instructions
- Finely sliced kaffir lime leaves.
- Clean and gut the fish. Make four to five deep cuts along both sides of the fish. Sprinkle lightly with salt and pepper and a little tapioca flour.
- Heat enough oil in a wok until hot. Add in fish and deep-fry over a high heat for one to two minutes.
- Lower the heat to medium and fry fish in the hot oil until it turns crispy and golden brown. Remove from oil and drain on crumpled kitchen paper.
- Whisk all the sauce ingredients in a blender until fine and well combined. Heat 3 tbsp oil in a wok and sauté the blended ingredients over a low heat until fragrant and oil rises to the top. Add seasoning to taste and simmer for three to four minutes.
- Pour the sauce over the fried fish and serve immediately with a sprinkling of finely sliced kaffir lime leaves.
