Fried Fish Fillet with Special Beanpaste Sauce

Name: FRIED FISH FILLET WITH SPECIAL BEANPASTE SAUCE
Yield: 1 serving
Cuisine: Asian
Ingredients: 3 tbsp taucheo (spicy ); 2 bird’s eye chillies, (or to taste); 4 cloves garlic; 3 shallots (peeled); 2 1/2 cm ginger; 2 tbsp sugar (or to taste); 2 - 3 tbsp calamansi lime juice (or to taste); 2 stalks spring onion (sliced); 1 stalk coriander leaves (sliced); 300 g fish fillet (sliced); salt and pepper (to taste); 1 - 2 tbsp cornflour; palm oil (for deep-frying)

By DEBBIE TEOH

Whip up this simple yet tasty dish to share with your family during this prosperous season. This recipe was first published in Flavours.

CourseDinner, Lunch, Main Dish
CuisineAsian, Chinese, Malaysian

Servings

1serving

Servings

1serving

CourseDinner, Lunch, Main Dish
CuisineAsian, Chinese, Malaysian

Servings

1serving

Servings

1serving

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.