
Fried Fish Fillet with Special Beanpaste Sauce
Whip up this simple yet tasty dish to share with your family during this prosperous season. This recipe was first published in Flavours.
Ingredients
Sauce
- 3tbsp taucheospicy
- 2 bird’s eye chillies,or to taste
- 4cloves garlic
- 3 shallotspeeled
- 2 1/2cm ginger
- 2tbsp sugaror to taste
- 2 - 3tbsp calamansi lime juiceor to taste
- 2stalks spring onionsliced
- 1stalk coriander leavessliced
- 300g fish filletsliced
- salt and pepperto taste
- 1 - 2tbsp cornflour
- palm oilfor deep-frying
Servings: serving
Units:
Instructions
- Place the sauce ingredients in a blender and process to a paste. Add in spring onions and coriander leaves and adjust seasoning if necessary. Set aside.
- Heat the oil in a wok.
- Rub the fish with salt, pepper and coat with cornflour. Deep fry the fish, remove and drain of excess oil. Pour the sauce over, top with coriander leaves and serve immediately.
Tags: beanpaste, fish, RECIPES, sauce
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