Whole fried fish with ginger and chilli
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole fish; scaled and with | |
| ; fins chopped off | ||
| Oil for frying fish | ||
| 3 | tablespoons | Oil |
| 6 | Cloves garlic - finely chopped | |
| 1 | Onion - finely chopped | |
| 1 | tablespoon | Ginger - finely shopped |
| 5 | larges | Red chillies - sliced |
| 2 | tablespoons | Fish sauce |
| 2 | tablespoons | Soy sauce |
| ¾ | cup | Basil leaves |
| Sliced spring onions | ||
| Coriander/mint or Vietnamese mint for | ||
| ; finishing - torn | ||
Directions
In a wok, deep fry fish in very hot oil until crispy and brown on both sides being careful not to break the tail. Drain and serve on a large platter topped with sauce. Scatter sliced spring onions and torn herbs over the fish.
Sauce:
Heat oil in wok and fry the garlic, onion and ginger for a couple of minutes. Add sauces and heat through. Stir in basil leaves to combine.
Why not serve the fish on a bed of blanched green beans, julienne strips of carrot and zucchini, steamed Asian greens.
Converted by MC_Buster.
Per serving: 453 Calories (kcal); 45g Total Fat; (88% calories from fat); 2g Protein; 11g Carbohydrate; 4mg Cholesterol; 2059mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 9 Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.