DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Crispy Fish Topped With Extra Spicy Chilli Sauce

The Chinese word for fish (鱼/yu) sounds like the word abundance (余) that is why it is important for fish to be served as one of the dishes during Chinese New Year. You can use different fishes to cook and in different methods such as steaming, braising, deep-frying, you name it! In last year’s Chinese New Year series, I shared a Cantonese Style Steamed Fish (粤式蒸鱼), so I thought it will be nice to share a different method of cooking the fish this year.

When I was approached by Share Food to create a dish using Maggi products, I was unsure of what ingredients to use. As I have a bottle of Maggi extra spicy chilli sauce on hand, I thought it would be a great idea to cook with it. My family was impressed by the taste of the sauce I have created and poured over this deep fried fish. Needless to say, they enjoyed this dish thoroughly.

So why not add this on your list of dishes to cook this Chinese New Year! Let’s get cooking…..

Another dish created by Mummy’s Kitchen for your enjoyment. If you like this dish and want more cooking ideas, we love to hear from you either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can also like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.

Gong Xi Fa Cai! 恭禧發財!!

 

Serves 4 people

 

INGREDIENTS

1 850g whole fish (firm white fish)

1 teaspoons salt

2 tablespoon Cornflour or Tapioca Starch

2 cups Oil (for deep frying of fish)

 

For the sauce:

3 tablespoons of Maggie Extra Hot Chilli Sauce

1 ½ to 2 tablespoons sugar

2 ½ to 3 tablespoons kaffir lime juice

2 to 2 ½ tablespoons fish sauce

6 shallots, finely cut

3 tablespoon chopped coriander

Some boiled water

 

METHOD:

Preparation of Fish:

 15303899_10210560607038708_2082606459_o

  1. If your fishmonger has not done it yet, “Butterfly” the fish by splitting the fish using a sharp knife.
  2. Clean, wash and pat the fish dry.
  3. Make 2 diagonal cuts on each side of the fish to ease cooking.
  4. Rub salt all over the fish.
  5. Coat the fish in a thin layer of flour on both sides, inside of meat and outside of skin.

Deep Fry the Fish:

  1. In a large pan, add the oil and heat for 5 minutes until hot, but not smoking.
  2. Hold the tail of the fish and slide the fish into the hot oil from the side of the pan.
  3. Deep fry fish on medium heat until crispy and golden brown (about 5 minutes on each side).
  4. When done, set the fish aside.

Preparation of the Sauce:

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  1. Mix all the ingredients, except the water, into a small bowl.
    15321675_10210560604918655_788696451_o
  2. Adjust taste if needed.
  3. If the sauce is too thick add a few drops of boiled water to dilute.

Assembling of the Fish:

  1. Line a serving plate with the shredded cucumber.
  2. Place the fried fish on top.
  3. Then pour the sauce over the fish.
  4. Garnish with thin lime slices (Optional) and serve immediately.

 

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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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