Whole fried fish with ginger and chilli

1 servings

Ingredients

Quantity Ingredient
1 Whole fish; scaled and with
; fins chopped off
Oil for frying fish
3 tablespoons Oil
6 Cloves garlic - finely chopped
1 Onion - finely chopped
1 tablespoon Ginger - finely shopped
5 larges Red chillies - sliced
2 tablespoons Fish sauce
2 tablespoons Soy sauce
¾ cup Basil leaves
Sliced spring onions
Coriander/mint or Vietnamese mint for
; finishing - torn

Directions

In a wok, deep fry fish in very hot oil until crispy and brown on both sides being careful not to break the tail. Drain and serve on a large platter topped with sauce. Scatter sliced spring onions and torn herbs over the fish.

Sauce:

Heat oil in wok and fry the garlic, onion and ginger for a couple of minutes. Add sauces and heat through. Stir in basil leaves to combine.

Why not serve the fish on a bed of blanched green beans, julienne strips of carrot and zucchini, steamed Asian greens.

Converted by MC_Buster.

Per serving: 453 Calories (kcal); 45g Total Fat; (88% calories from fat); 2g Protein; 11g Carbohydrate; 4mg Cholesterol; 2059mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 9 Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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