Recipe Ingredient
- 700 to 750g garoupa fish, cleaned
- 1 tsp garlic, finely chopped
- 1 red chilli, chopped
- 1 wild ginger flower bud, finely shredded
- Coriander leaves
- Salt
- 2 tbsp oil
- Sauce:
- 2 tbsp lime juice
- 2 tbsp fish sauce (nampla)
- 2 tbsp sugar
- 2 tbsp Lee Kum Kee Premium oyster sauce
- 1 cup chicken stock
- Thickening:
- 1 tsp cornflour
- 2 tbsp water
Instructions
- Rub salt all over fish. Sprinkle lightly with cornflour and deep-fry in hot oil till golden and crispy. Drain fish and place it on a serving platter.
- Heat oil in a wok and fry garlic until golden. Add combined sauce ingredients and chicken stock. Bring to a boil, then simmer for five to six minutes. Add thickening.
- Pour sauce over fish. Garnish with chopped red chilli, coriander leaves and shredded wild ginger bud.