STEPS
INGREDIENTS
Marinate fish (250g) for an hour with ginger garlic paste (1tblspoon)
Crack open one egg, I tbl spoon plain/ wheatflour (can mix 1tblspoon corn flour for consistency)
Deep fry in about 5tblspoon oil
Flip over when golden brown
Chop two medium onions or one big onion
Grate 1tsp ginger and 1tsp garlic (about 4 cloves)
Meanwhile... Keep flipping the fish in the saucepan
Remove fried fish from pan and keep aside. Fry in batches and keep them aside.
For sauces keep the Thai chili sauce and soya sauce ready
On the side mix in room temp water, corn flour (1 1/2 tbl spoon) and honey (1tblspoon)
Switch off heat and fry cashew nuts in heat (else it will burn). Froth is because of egg residue.
Can also fry bell peppers and spring onions alongside.
Fry onions until pinkish white so the rawness goes away.
Add ginger garlic and chili, 1tblspoon soya sauce and Thai chili sauce and ketchup and a little chili powder.
Switch off heat and add fish and mix.
Add corn flour honey mix. Too much heat at this stage will make the corn flour stick. Which is why switch off the heat.
Add more soya sauce and/or honey (with little water) to taste.
- 250.0g Fish (Sherry or any white fish, hamour or basa)
- 1.0Tbsp Ginger Garlic paste
- 1.0 Egg
- 1.0Tbsp Plain wheatflour
- 1.0Tbsp Corn flour
- 5.0Tbsp Oil
- 1.0tsp Ginger
- 1.0tsp Garlic (4 cloves)
- 1.0 Thai Chili Sauce
- 1.0 Soy Sauce
- 1.5Tbsp Corn Flour
- 1.0Tbsp Honey
- 1.0c Cashew nuts
- 1.0 Bell pepper
- 2.0 Spring onion
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