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1 x 1 kg (2 lb) whole snapper or bream or 750 g (1½ lb) fish fillets
cup peanut oil
6 spring onions, cut into 2.5 cm (1 inch) pieces
4 cloves garlic, crushed
3 teaspoons finely grated fresh ginger
2 tablespoons light soy sauce
1 tablespoon palm sugar or substitute 1 tablespoon tamarind liquid or
lemon juice
1 tablespoon fish sauce
teaspoon ground black pepper
2 tablespoons chopped fresh coriander leaves
1 fresh red chilli, seeded and sliced |
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Method :
Wash and wipe fish well. Fry in hot oil
first on one side and then on the other until lightly browned and cooked
through. Remove fish to serving platter and keep warm. Let oil cool
slightly, then fry the spring onions until soft, add garlic and ginger and
cook on low heat, stirring until soft and golden. Add soy sauce, sugar,
tamarind liquid, fish sauce and pepper and simmer for 1 minute. Pour over
the fish, garnish with coriander leaves and chilli and serve at once with
white rice. |