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Wednesday, 9 January 2013

^ DEEP FRIED FISH IN TANGY SAUCE ^

A big hello to all of you....I'm just after giving a new look to Art Of Arusuvai...new look for new year!! :-)
Here's the recipe of the fish that I made last sunday together with the other dishes. My husband loves it when i cook fish like those that we can find in the chinese seafood restaurants....I'm not an expert in chinese food but somehow or rather the food that I cook would taste not too bad....I'm surprised too :-)

 Practice makes you perfect is my motto!! Hahahahaha!!!

Alrite then come on let's check out clicks first...and then the recipe




^ DEEP FRIED FISH IN TANGY SAUCE ^

Ingredients :-

1 whole fish - cut open and cleaned ~ I used golden snapper - red version
(rub in and out with salt and a little lime juice to avoid any fishy smell)

Flour mixture :-
Tapioca Flour
Rice Flour
Salt

Sauce :-
3 tbsp - Tomyam paste
2 tbsp - lime / lemon juice
1 tbsp - chilly sauce
2 tbsp - brown sugar
water as needed
salt to taste

Garnishing :-
Cilantro / coriander leaves - chopped @ u may substitute with mint leave
Red chilly - cut into desired size
1 - red onion ~ cut into rings

Method :-
  1. Mix the flour and salt in a large plate and coat the fish well using this flour mixture.
  2. Deep fry the fish until it's well cooked inside and a little crispy on the outside.
  3. Transfer to a serving plate.
  4. Heat about 1 cup of water in a sauce pan and add in all the sauce ingredients. Bring it to a boil and you may thicken it using some cornflour. (I didn't add in cornflour)
  5. Top the fish with the onion rings and pour over the tangy sauce.
  6. The onion will get a little soft because of the hot sauce. 
  7. Garnish with the cilantro and red chilly....serve immediately with white rice!!


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