Crispy Chili Onion Fish
This is an extremely simple recipe using either whole fish or fish fillets crispy fried with an Asian inspired dressing. Just fry the fish in hot oil until soft inside and crispy outside. Then dress with aromatic sweet and spicy onion chilli paste.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 gram fish (any type suitable to deep fry)
- 2 big onion (cut into thick rings)
- 3 calamansi lime
- 2 tbsp cornflour (for coating fish)
- 2 tbsp hot water
- 6 shallots (skinned)
- 5 garlic cloves (skinned)
- 5 red chilies (cut into pieces)
- 5 bird's eye chilies (cut into pieces)
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp chicken stock granules
Instructions
- 1
Prepare ingredients to make chili paste.
- 2
Blend the chili paste ingredients in a blender until it is smooth and fine. Dish out and set aside.
- 3
Clean, gut and drained well the fish, cut the onion into thick rings, have ready calamansi lime and also cornflour for coating the fish.
- 4
Prepare the seasoning for this dish.
- 5
Coat each of the fish with cornflour.
- 6
Deep fry the coated fish in hot oil on high heat until cooked through and golden in colour, about 5 minutes on each side.
- 7
Remove the fish from the oil and drained on a plate lined with kitchen paper. Then place on serving plate.
- 8
In the same wok, heat up 2 tablespoon oil and add in the blended chili paste, stirring on medium heat until fragrant.
- 9
Add in the thick onion rings and continue to stir fry.
- 10
Then add in some hot water.
- 11
Next, add in the seasoning.
- 12
Toss to make sure the onion rings and seasoning are well blended with the chili paste. And we're done!
- 13
Spread the cooked onion chili paste onto the fried fish and squeeze calamansi lime juice over the fish before serving. Garnish with cuts of lime and ENJOY!