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
-
Ginger Flower 1.0 pc
-
Chilli Padi 30.0 g
-
Red Chilli 40.0 g
-
Blue Ginger 30.0 g
-
Lemongrass 20.0 g
-
Shallot 15.0 g
-
Pineapple 100.0 g
-
Knorr South East Asian Spice Paste 600g 10.0 g
-
Fish Sauce 50.0 g
-
Sugar 30.0 g
-
Water 100.0 g
Seasonings B: Golden Lava Salted Egg Powder
-
Margarine 25.0 g
-
Curry Leaf 2.0 g
-
Sugar 15.0 g
Double Fish in Crispy Basket
-
Tomatoes 4.0 pc
-
Lady’s Finger 4.0 pc
-
Grouper 1.2 kg
-
Crispy Basket 1.0 pc
Preparation
-
Seasonings A: Nonya Sauce
- In a food processor, blend seasonings thoroughly. Stir fry till fragrant, set aside.
-
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.
-
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.
