Ingredients
- Fish (Snapper or seabass) - 1
(about 600 grams)
- Kaffir lime leaves (chopped) -
few pieces
- Sugar, pepper and salt to
taste
- Cornstarch - 1 teaspoon
- Cooking oil for deep frying
Sauce ingredients (blended)
- Belachan powder - 1/2
teaspoon
- Sweet plum sauce - 2
tablespoons
- Chili sauce - 1 tablespoon
- Red chili (shredded) - 2
pieces
- Chili padi (small chili) - 3
pieces
- Lime juice - 4 tablespoons
Method
- Gut and remove innards from
fish, rinse well and pat dry. Make 2 or 3 cuts on each side of
the fish and rub fish with sugar, pepper, salt and cornstarch.
- Heat oil in a wok and deep-fry
fish until golden brown and crispy, drain and set aside.
- Heat a little bit of oil and
sauté sauce ingredients to fragrant and add seasoning to taste.
- Dish out and spread over
deep-fried fish, garnish with chopped kaffir lime leaves and
serve.
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