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Seasonings A: Nonya Sauce

  • Ginger Flower 1 pc
  • Chilli Padi 30 g
  • Red Chilli 40 g
  • Blue Ginger 30 g
  • Lemongrass 20 g
  • Shallot 15 g
  • Pineapple 100 g
  • Fish Sauce 50 g
  • Sugar 30 g
  • Water 100 g

Seasonings B: Golden Lava Salted Egg Powder

  • Margarine 25 g
  • Curry Leaf 2 g
  • Sugar 15 g

Double Fish in Crispy Basket

  • Tomatoes 4 pc
  • Lady’s Finger 4 pc
  • Grouper 1.2 kg
  • Crispy Basket 1 pc
  1. Seasonings A: Nonya Sauce

    • In a food processor, blend seasonings thoroughly. Stir fry till fragrant, set aside.
  2. 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.
  3. 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.
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