Crispy Fish Fillet with Pickled Vegetables
Simple to prepare, this dish is perfect for busy weeknights without compromising flavour. Crispy fish fillets with a kick of Knorr South-East Asian Spice and an extra zing from some picked vegetables make this a hands-down winner!
Ingredients
Crispy Fish Fillet with Pickled Vegetables Preparation
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Grouper Fillet, 100g each, skin on 1 kg
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Juice of a Lime 1 pc
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Margarine 57 g
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Lemongrass (white part), bruised 1 pc
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Salam Leaf 2 pc
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Kaffir Lime Leaf 3 pc
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Water 473 ml
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Vinegar 4 tbsp
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½ no Carrot, batonnet cut (1 inch long)
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Cucumber, batonnet cut (1 inch long) 1 pc
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Red Chilli, sliced diagonally 5 pc
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Salt, to taste
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Red Onion, chopped
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Candlenut 4 pc
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Garlic Cloves 3 pc
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Ginger (1 inch)
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Galangal (1 inch)
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Turmeric (1 inch)
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Red Chilli, sliced
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Crispy Fried Shallots
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Chinese Celery (1 handful), chopped
Preparation
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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.
