Fried fish in garlic chili gravy

Name: Fried fish in garlic chili gravy
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 3 servings
Cuisine: en
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

Main Dish

3 servings

25 min

30 min

Easy

(3.7/5 - 3 votes)
10

Add to favorite Send this recipe to a friend Ask a question to the author Print this page

The interplay in a gamut of different flavors was perfect

Ingredients

Number of serving: 3

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

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.