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

Recipe Ingredient

  • 600g garoupa or threadfin
  • Oil for deep-frying
  • Cornflour for coating fish
  • 1 tbsp sesame oil
  • Mix to combine
  • 3 shallots, thinly sliced
  • bird´s eye chillies, chopped
  • 2 tbsp thinly shredded green mango
  • 1 kaffir lime leaf, finely shredded
  • 1 sprig coriander leaves, chopped
  • Seasoning (A)
  • 1 tsp salt
  • ¼ tsp pepper
  • Plum sauce mixture
  • 2 tbsp plum sauce
  • 4 tbsp Thai chilli sauce
  • 3 tbsp kalamansi lime juice
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • Salt and pepper to taste
  • 2 tbsp water


  1. Clean fish and make two diagonal slits on either side of it. Marinate with seasoning (A) and set aside for 10-15 minutes.
  2. Coat fish with cornflour, making sure to coat the slits, too.
  3. Heat oil in a wok until hot, then put in the fish and deep-fry until it is cooked and golden. Drain well.
  4. Heat sesame oil, then pour in combined plum sauce mixture. Bring to a low simmering boil. Remove and pour sauce over the fish.
  5. Sprinkle over the combined shallot mixture and serve immediately.
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