Double Fish in Crispy Basket
Imagine this. Chunks of deep-fried tender fish coated with buttery, salted egg yolk sauce, finished off with the perfect balance of sweet, spicy, aromatic, hot and savoury. Well, that’s now a delightful reality for your next dinner guests!
Ingredients
Seasonings A: Nonya Sauce
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Ginger Flower 1 pc
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Chilli Padi 30 g
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Red Chilli 40 g
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Blue Ginger 30 g
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Lemongrass 20 g
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Shallot 15 g
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Pineapple 100 g
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Fish Sauce 50 g
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Sugar 30 g
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Water 100 g
Seasonings B: Golden Lava Salted Egg Powder
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Margarine 25 g
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Curry Leaf 2 g
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Sugar 15 g
Double Fish in Crispy Basket
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Tomatoes 4 pc
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Lady’s Finger 4 pc
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Grouper 1.2 kg
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Crispy Basket 1 pc
Preparation
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Seasonings A: Nonya Sauce
- In a food processor, blend seasonings thoroughly. Stir fry till fragrant, set aside.
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Seasonings B: Golden Lava Salted Egg Powder
- Mix well seasonings B, roast in a preheated oven at 150°C for 20mins to form Golden Lava Salted Egg Powder, set aside.
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Double Fish in Crispy Basket
- Cut lady’s fingers and tomatoes into slices.
- Wash grouper, remove head and tail. Fillet grouper and portion flesh into slices.
- Place grouper head and tail together with half of the fish slices in a steamer, steam for 10mins till cooked.
- Deep fry the remaining fish slices till crispy and golden brown. Strain dry. Toss fish slices with Golden Lava Salted Egg Powder till evenly coated, place in Crispy Basket.
- Briefly fry and blanch lady’s fingers, strain dry.
- Lay steamed fish slices, lady’s fingers and tomato slices in mentioned order around the Crispy Basket.
- In a pan, heat some oil and add in seasonings A, bring to boil. Pour sauce over fish slices and serve.
