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Crispy Fish Fillet with Pickled Vegetables Preparation

  1. Crispy Fish Fillet with Pickled Vegetables Preparation

    • To prepare the fish, rub fish with salt, 1 tbsp of south-east asian spice paste, and lime juice. Set aside for 30 minutes. Once marinated, heat up oil in a wok to deep-fry the fish until golden in colour (but not too dry). Set aside.
    • To prepare the paste, roughly chop red onion, candlenut, garlic, ginger, galangal, and turmeric. Then, transfer to a food processor. Add in chilli and process into a paste.
    • Heat up the wok with margarine, and saute the lemongrass, salam leaves, and kaffir lime leaves till fragrant. Add in the blended paste and the remaining tbsp of south-east asian spice paste.
    • Bring the heat up until the paste is bubbling, then lower the heat. Simmer until it is thoroughly cooked, fragrant, and the oil separates from the paste.
    • Add in chicken bouillon, water, vinegar and rock sugar honey sauce. Cook till the mixture is boiling and the spice is slightly set.
    • Add in carrot, cucumber, fish, and red chilli.
    • Bring up the heat for a quick boil, and stir-fry for another 3-5 minutes till cooked through.
    • Best served with fragrant steamed rice and garnish with crispy fried shallots and chinese celery.
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