Recipe Ingredient
- 600g garoupa or threadfin
- Oil for deep-frying
- Cornflour for coating fish
- 1 tbsp sesame oil
- Mix to combine
- 3 shallots, thinly sliced
- bird´s eye chillies, chopped
- 2 tbsp thinly shredded green mango
- 1 kaffir lime leaf, finely shredded
- 1 sprig coriander leaves, chopped
- Seasoning (A)
- 1 tsp salt
- ¼ tsp pepper
- Plum sauce mixture
- 2 tbsp plum sauce
- 4 tbsp Thai chilli sauce
- 3 tbsp kalamansi lime juice
- 1 tbsp fish sauce
- 1 tbsp sugar
- Salt and pepper to taste
- 2 tbsp water
Instructions
- Clean fish and make two diagonal slits on either side of it. Marinate with seasoning (A) and set aside for 10-15 minutes.
- Coat fish with cornflour, making sure to coat the slits, too.
- Heat oil in a wok until hot, then put in the fish and deep-fry until it is cooked and golden. Drain well.
- Heat sesame oil, then pour in combined plum sauce mixture. Bring to a low simmering boil. Remove and pour sauce over the fish.
- Sprinkle over the combined shallot mixture and serve immediately.
