Fried fish in garlic chili gravy

Main Dish

3 servings

Easy

55 min

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The interplay in a gamut of different flavors was perfect

Ingredients

• 500g seabass - use the tail portion
• 1/2 tbsp cornflour
• 1/2 tbsp rice flour
• 4 kaffir lime leaves - shredded
• 5 dried red chilies - cut into 3-4 pieces
• 1 1/2 tsp Sechuan peppercorns (can replace with black pepper)
• 5 garlic - chopped
• Oil for frying
• Salt for taste
• For the gravy
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 1/2 lime - extract juice
• 1 cup water
• 1/2 tsp anchovies granules

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Preparation

• Rub cornflour, rice flour and salt all over the fish.
  
  Deep fry, dish out and place on a serving plate.
  
  Fry chopped garlic till crispy and keep aside.
  
  Do the same for the lime leaves.
  
  Leave 3 tbsp of oil in the wok.
  
  Add chilies and pepper.
  
  Fry for 1-2 mins.
  
  Add the gravy ingredients and bring to a boil.
  
  Pour over fish and garnish with fried garlic and lime leaves.

Nava-k

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