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Crispy Fish Fillet with Pickled Vegetables Preparation

  • Grouper Fillet, 100g each, skin on 1 kg
  • Juice of a Lime 1 pc
  • Margarine 57 g
  • Lemongrass (white part), bruised 1 pc
  • Salam Leaf 2 pc
  • Kaffir Lime Leaf 3 pc
  • Water 473 ml
  • Vinegar 4 tbsp
  • ½ no Carrot, batonnet cut (1 inch long)
  • Cucumber, batonnet cut (1 inch long) 1 pc
  • Red Chilli, sliced diagonally 5 pc
  • Salt, to taste
  • Red Onion, chopped
  • Candlenut 4 pc
  • Garlic Cloves 3 pc
  • Ginger (1 inch)
  • Galangal (1 inch)
  • Turmeric (1 inch)
  • Red Chilli, sliced
  • Crispy Fried Shallots
  • Chinese Celery (1 handful), chopped
  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 stock, 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.