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
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$3.19
Crispy Fish Fillet with Pickled Vegetables Preparation
Grouper Fillet, 100g each, skin on
/kg
1.0 kg
0%
Knorr South East Asian Spice Paste 600g
/tbsp
2.0 tbsp
0%
Juice of a Lime
/pc
1.0 pc
0%
Margarine
/g
57.0 g
0%
Lemongrass (white part), bruised
/pc
1.0 pc
0%
Salam Leaf
/pc
2.0 pc
0%
Kaffir Lime Leaf
/pc
3.0 pc
0%
Water
/ml
473.0 ml
0%
Vinegar
/tbsp
4.0 tbsp
0%
Knorr Rock Sugar Honey Sauce 3kg
/tbsp
4.0 tbsp
0%
Points
½ no Carrot, batonnet cut (1 inch long)
/pc
0.0 pc
0%
Cucumber, batonnet cut (1 inch long)
/pc
1.0 pc
0%
Red Chilli, sliced diagonally
/pc
5.0 pc
0%
Salt, to taste
/g
0.0 g
0%
Red Onion, chopped
/pc
0.0 pc
0%
Candlenut
/pc
4.0 pc
0%
Garlic Cloves
/pc
3.0 pc
0%
Ginger (1 inch)
/pc
0.0 pc
0%
Galangal (1 inch)
/pc
0.0 pc
0%
Turmeric (1 inch)
/pc
0.0 pc
0%
Red Chilli, sliced
/pc
0.0 pc
0%
Crispy Fried Shallots
/tbsp
0.0 tbsp
0%
Chinese Celery (1 handful), chopped
/pc
0.0 pc
0%
Knorr Concentrated Chicken Stock 1kg
/tsp
1.0 tsp
0%
Points
/
Crispy Fish Fillet with Pickled Vegetables Preparation
-
Grouper Fillet, 100g each, skin on 1.0 kg
-
Knorr South East Asian Spice Paste 600g 2.0 tbsp
-
Juice of a Lime 1.0 pc
-
Margarine 57.0 g
-
Lemongrass (white part), bruised 1.0 pc
-
Salam Leaf 2.0 pc
-
Kaffir Lime Leaf 3.0 pc
-
Water 473.0 ml
-
Vinegar 4.0 tbsp
-
½ no Carrot, batonnet cut (1 inch long)
-
Cucumber, batonnet cut (1 inch long) 1.0 pc
-
Red Chilli, sliced diagonally 5.0 pc
-
Salt, to taste
-
Red Onion, chopped
-
Candlenut 4.0 pc
-
Garlic Cloves 3.0 pc
-
Ginger (1 inch)
-
Galangal (1 inch)
-
Turmeric (1 inch)
-
Red Chilli, sliced
-
Crispy Fried Shallots
-
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 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.
