Recipe Ingredient
- 500g garoupa, use the tail portion
- 3/4 tsp salt
- 2-3 tbsp tapioca flour
- 3-4 tbsp finely sliced kaffir lime leaves
- 5 dried chillies, cut into sections
- 1 tsp Szechuan peppercorns (fah chiew)
- 1 tbsp chopped garlic
- Fragrant sauce ingredients
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 50ml lime juice
- 100ml water
- 50g/to taste castor sugar
- 1/2 tsp chicken stock granules
- Thickening (mixed into a paste)
- 2 tbsp cornflour
- 1 tbsp water
Instructions
- Clean fish and make criss-cross slashes on both sides of the fish. Dab dry and rub salt on both sides of the fish. Coat lightly with tapioca flour then deep-fry in medium hot oil until golden. Place fish on a serving plate.
- Fry chopped garlic until golden and crispy. Dish out and set aside. In remaining hot oil fry kaffir lime leaves until fragrant and crispy. Dish out.
- Leave 3 tablespoons of oil in the wok. Add dried chillies and Szechuan peppercorns. Fry for a while until oil turns spicy. Strain the oil and put it back into the wok.
- Add combined fragrant sauce ingredients and bring to a boil. Drizzle in cornflour mixture to thicken the sauce. Add a little of the fried kaffir lime leaves.
- Pour the sauce over the fish and garnish with the rest of the fried crispy kaffir lime leaves and crispy garlic. Serve at once.
