• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 500g fish fillet (sea-bass or garoupa), cut into thin strips
  • 8 bird's eye chillies, diced
  • 1 tsp toasted sesame seeds
  • 3 tbsp finely shredded ginger
  • ½ cup tapioca flour
  • Marinade (A)
  • 1 tsp salt
  • ½ tsp pepper
  • Sauce (B)
  • 3 tbsp sugar or to taste
  • 4 tbsp Thai sweet chilli sauce
  • 3 tbsp plum sauce
  • 3 tbsp lime juice


  1. Season fish with marinade (A) and toss in tapioca flour.
  2. Heat enough oil in a wok until hot, fry ­ginger shreds until golden and crispy. Dish out and drain from oil.
  3. With remaining hot oil, deep-fry fish until crispy and golden brown.
  4. Leave one tablespoon oil in the wok and sauté bird's eye chillies. Stir-fry until fragrant.
  5. Add sauce (B) and bring to a simmering boil for a while. Return pre-fried fish to the wok and toss lightly to coat with the sauce.
  6. Dish out and serve, garnished with ­sesame seeds.
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published.