Ikan goreng masak tauched
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Pomfret |
| 1 | tablespoon | Lime juice; (15 ml) |
| Salt to taste | ||
| ¼ | cup | Flour; (50 g) |
| Oil for frying | ||
| 1 | tablespoon | Chopped garlic; (15 g) |
| 2 | tablespoons | Ginger; julienned (30 g) |
| 1 | tablespoon | Salted black beans; (15 g) |
| ¼ | cup | Water; (60 ml) |
| 1 | teaspoon | Soya sauce; (5 ml) |
| 1 | teaspoon | Sugar; (5 g) |
| 1 | teaspoon | Vinegar; (5 ml) |
| 1 | teaspoon | Cornflour; (5 g) |
| 5 | Red chillies; slit lengthwise | |
| 5 | Green chillies; slit lengthwise | |
| ¼ | cup | Chopped red capsicum; (50 g) |
| ¼ | cup | Chopped green capsicum; (50 g) |
| ¼ | cup | Chopped spring onion; (50 g) |
Directions
CLEAN, wash and slice the fish. Rub with lime juice and salt and keep aside to marinate for 20 minutes. Dust lightly with flour and deep fry in hot oil till done and crisp Set aside.
Heat oil in a wok. Add chopped garlic and stir-fry till golden. Add ginger and stir fry for two minutes. Add salted black beans.
Add water, soya sauce, sugar, vinegar and salt. Dissolve cornflour in a little water and add to the sauce, stirring continuously. Add red chillies, green chillies, red capsicum, green capsicum and spring onions. Stir for a minute and pour over the fish.
Converted by MC_Buster.
NOTES : Fried fish served with black bean sauce Converted by MM_Buster v2.0l.