Fish in chilly vinegar sauce

Ingredients

• 3 whole (abt 500g) Kerisi (Redspotted threadfin) - de-scale,de-gut and make two or three incisions about 1/2 inch on both sides
• 1/2 tbsp turmeric/kunyit powder
• For The Sauce
• 1 inch ginger - sliced into thin stripes
• 5 garlic - sliced thinly
• 6 shallots - sliced thinly
• 1 tbsp chilly flakes (or as per taste)
• 1 tbsp dark soy sauce
• 1 tbsp black vinegar
• 1/2 tbsp Chinese wine (optional)
• 1/2 tbsp brown sugar
• salt to taste
• Enough oil for frying
• Coriander leaves for garnishing

Preparation

• Rub the turmeric/kunyit powder and salt all over the fish.
  Deep fry and remove.
  In the same wok and oil, just leave about 3 tbsp of oil.
  Saute the ginger, garlic and shallots to soften (abt 3-4mins)
  Add in all the ingredients for the sauce and stir well.
  Put in the fish and stir to coat the sauce all over.
  Remove and garnish with the coriander leaves.

Questions

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