Recipe Ingredient
- 600g whole fish (garoupa)
- 2 eggs, lightly beaten
- Dash of salt and pepper, combined
- 2 tbsp cornflour
- 1 cup cornflour
- Oil for deep-frying
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped bunga kantan
- 1 tbsp finely chopped onion
- 1 tbsp finely chopped lemon grass
- 1 tbsp finely chopped cilipadi
- 2-3 tbsp oil
- For seasoning:
- 1 tbsp chilli paste
- 2 tbsp tomato sauce
- 2 tbsp thin coconut milk
- 1 tbsp Nampla(fish sauce)
- 1 tsp sugar
- Pepper to taste
- 1/2 cup water
- Spring onion curls and coriander leaves
Instructions
- Clean fish well. Cut through from the head to tail and open up the fish. Dip fish into beaten egg mixture. Leave aside for 10 to 15 minutes. Coat the whole fish with cornflour then deep-fry in hot oil until golden brown and crispy. Drain well and place fish on a platter.
- Heat oil in a wok. Stir-fry chopped garlic and ginger until fragrant. Add cilipadi and the rest of the chopped ingredients. Stir-fry well. Mix in the seasoning ingredients and simmer until gravy thickens. Pour sauce over the fish and garnish before serving.
