Gan Xiang' Crispy Fish
An alluring, aromatic mix of spices including basil, chilli and garlic injects a distinctive South East Asian flavour to this appetizer. Equal parts sweet, spicy and savoury, this “gan xiang” sauce is a superb complement to the golden-brown crispy fish.
Ingredients
Pre-mix Gan Xiang Paste
Flat Fish
-
Dried Crispy Fish (mei ren yu) 100 g
-
Shallots, chopped 60 g
-
Garlic, chopped 60 g
-
Curry Leaf 10 g
-
Chilli Padi, sliced 10 g
Garnish
-
Thai Basil, deep fried 30 g
-
Chilli, curls 4 g
-
Spring Onions, curls 4 g
Preparation
-
Pre-mix Gan Xiang Paste
- In a mixing bowl, mix in all the ingredients together.
- Ready to use.
-
Flat Fish
- Pre heat deep fryer to 180 degree Celsius.
- Fry flat fish till crispy and golden brown.
- Heat wok to medium heat, stir fry shallots, garlic and curry leaf till aroma is released.
- Add in pre-mix sauce and crispy fish. Toss evenly.
-
Garnish
- Garnish and ready to serve.
