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
Instructions
- Season fish with marinade (A) and toss in tapioca flour.
- Heat enough oil in a wok until hot, fry ginger shreds until golden and crispy. Dish out and drain from oil.
- With remaining hot oil, deep-fry fish until crispy and golden brown.
- Leave one tablespoon oil in the wok and sauté bird's eye chillies. Stir-fry until fragrant.
- 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.
- Dish out and serve, garnished with sesame seeds.
