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Crispy Fish in Chilli Sauce
Contributed By: Admin
Serves: 4

The DVD edition of
The Lord of the Rings: The Fellowship of the Ring

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Ingredients

500g (1 lb) fish fillets
1 cup plain flour
1/3 cup corn flour
1 egg white
cup water
Oil for deep-frying

SAUCE:
1 tablespoon oil
1 tablespoon grated green ginger
3 cloves garlic
cup tomato sauce
cup chilli sauce
2 teaspoons sugar
1 tablespoon soy sauce
2 tablespoons water

 
NOTE:
The Chinese-style chilli sauce available from Chinese food stores is used in this recipe. These vary greatly in strength.

Method:

1.   Rub some salt on fingers this makes it easier to grasp the slippery skin. Put fish skin-side down. Work from tail to head. Hold skin at tail firmly. With a sharp knife held at an angle as a lever, and using sawing motion, separate fish from skin. Remove bones from fillets, chop fish into 2.5cm (1 in) cubes.

   
 

2.   Sift flour and corn flour into bowl, make well in center of sifted flours with back of spoon, add egg white and water, mix to a smooth batter, beat well.

 

3. Heat oil in large pan, dip fish pieces in batter to coat completely, drain off excess batter; lower fish pieces into hot oil, cook until golden brown and cooked through, about five minutes. Cooking time will depend on thickness of fish. Drain on absorbent paper.

SAUCE:

4.  Place oil, grated green ginger, crushed garlic, the bottled tomato sauce and chilli sauce in pan. Stir over medium heat one minute, add remaining ingredients, mix well. Place chilli sauce in wok or large frying pan, add fish pieces, toss over high heat until fish pieces are coated with sauce and heated through.


 

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