Whole Fried Fish with Crispy Garlic
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Yield: 1 Ready in 1 hours
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|1 tbFish sauce|
|3 tbChicken stock; or water|
|480 gWhite fish; pomfret|
|1 tbLight soy sauce|
|2 Red chillies; sliced into|
|3 tbCornflour; or cornstarch|
|5 clovesGarlic; thinly sliced|
|Vegetable oil; for deep|
|1 tbFresh ginger; finely chopped|
|2 tbVegetable oil|
|1 tbWhite wine vinegar|
Whole Fried Fish with Crispy Garlic Preparation
Rinse the fish fillets, pat dry and coat lightly with the cornflour mixed with the salt. Heat a pan of oil for deep frying to 200C/400F. Deep fry the fish until golden brown on both sides. Drain on paper towel and set aside. In a wok or frying pan, heat the oil and fry the garlic until dark golden and crispy. With a slotted spoon or sieve remove the garlic from the oil and set aside. Add the remaining sauce ingredients to the pan and stir well. Pour the sauce over the fish and sprinkle the crispy garlic on top. Serve garnished with coriander. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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