Crispy Fried Fish Asian Style
This recipe works with any kind of firm white whole fish. The ideal length for the fish is about the size of a big dinner plate. This is one fish dinner dish that will surely increase your appetite as its crispy, meaty, crunchy and just a bit spicy. It's perfect serve alongside a fish curry dipping sauce.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole fish (scaled and gutted)
- 3 cloves garlic (minced)
- 3 stalks curry leaves
- 100 g ginger (cut into thin strips)
- 1 teaspoon fish curry powder
- 1 cup peanut oil (or vegetable oil)
- 1 teaspoon salt
Instructions
- 1
Wash, rinse, scaled and gut the fish. Make 2 slits on both sides. Drained and season with salt and fish curry powder.
- 2
Wash, rinse 1 stalk of curry leaves, julienned the ginger and mince garlic.
- 3
Heat up the oil in a large wok. Add the stalk of curry leaves and fry until it turn brown.
- 4
Gently put the seasoned fish into the hot oil. It's fine if the head and tail are not submerged. Use a large spoon to baste the fish with the hot oil as it cooks.
- 5
Leave to fry for about 5 minutes (depending on the thickness of the fish). Fry it till very crispy and golden brown. Carefully flip the fish over. Fry for another 5 minutes.
- 6
When the fish is cooked, remove and drain on kitchen paper. Then lay the fish on serving plate.
- 7
Using the same hot oil, fry the ginger strips till golden brown. Strain and sprinkle on top of the fish. Next fry the minced garlic until they are a lovely brown, remove to put over the fish.
- 8
Garnish with some red chilies and serve alongside a curry dipping sauce and white rice.