• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 1 garoupa
  • Seasoning for fish (A):
  • 1 tsp salt
  • 1 tsp ginger juice
  • A dash of pepper
  • 1 egg white
  • 1/2 cup corn flour
  • 6 tbsp evaporated milk
  • 1 tbsp sugar
  • 4 tbsp butter/ margarine
  • 1 tbsp oil
  • 4 egg yolks
  • 2 stalks curry leaves, use the leaves only
  • 1 tbsp bird´s eye chillies, chopped
  • 6 dried chillies, cut into halves and seeded
  • For sauce:
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1/4 tsp pepper
  • 1/2 tsp chicken stock granules


  1. Clean fish and fillet fish into thick slices. Keep the head and centre backbone and tail. Marinate fish slices, head and centre backbone with seasoning (A) for 30 minutes.
  2. Dip fish slices, head and backbone in egg white and toss in corn flour. Deep-fry in hot oil until golden brown. Drain and set aside.
  3. Heat butter/ margarine and oil in a wok, hold a fine sieve over the wok, pour the egg yolk mixture into the sieve and allow the egg yolk mixture to drizzle into the heated butter.
  4. Use a spatula to swirl the mixture around briskly until it becomes fine strands. Once cooked, pour the cooked egg yolk strands into another clean sieve. Set aside.
  5. Return the melted butter to the wok, add evaporated milk and cook over a low heat until mixture turns thick.
  6. Add in sugar and fry well. Add curry leaves, bird´s eye chillies and dried chillies and sauce ingredients. Fry until fragrant.
  7. Put back the pre-fried fish slices and egg yolk strands. Gently toss well to combine. Dish out and serve.
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