Petitchef

Fried fish in garlic chili gravy

Main Dish
3 servings
25 min
30 min
Easy
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.





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