Deep-fried Sea Bass with Chili Sauce

Deep-fried Sea Bass with Chili Sauce

Ready in 45 minutes

This dish is rather good. The fish is just dusted in seasoned flour, deep-fried, then served with deep-fried sliced garlic, shallots, lime leaves, cashew nuts and basil, and a hot and sweet chilli sauce.

Serve with noodles.

Top-ranked recipe named "Deep-fried Sea Bass with Chili Sauce"

5 avg, 2 review(s) 100% would make again

Ingredients

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-- Fried Fish --
4 ea Seabass; about 350g each, cleaned and prepped
50 grams Flour, All Purpose; seasoned with salt and pepper
5 liter Oil, Sunflower; for deep frying
-- Chili Sauce --
2 tablespoons Garlic; finely chopped
2 large Chilies, Red; finely chopped
2 tablespoons Oil, Sunflower
2 tablespoons Sugar, Muscovado; or palm sugar
3 tablespoons Nam Pla
1 tablespoon Tamarind; or lime juice
-- Garnishes --
4 ea Shallot; sliced
2 ea Garlic Cloves; thinly sliced
50 grams Nuts, Cashew; halved
2 ea Kaffir Lime Leaves; shredded (optional)
25 grams Basil, Fresh

Original recipe makes 2 Servings

Servings  

Preparation

1. For the sauce, pound together the garlic and chillies in a pestle and mortar until they form a coarse paste.

2a. Heat the oil in a small saucepan, add the garlic and chilli paste and fry for 1 minute. Stir in the sugar, fish sauce and tamarind water or lemon juice, bring to a simmer and keep warm.

2b. As an alternative, put the oil in the induction kenwood and heat to 140?C (about a minute), then put the garlic and chili paste in and fry for a minute wth the squeegee tool. Turn the heat off, throw the sugar in and then add the fishs auce, tamarind solution and the leomon juice.

3. Next prepare the garnishes. Fill a pan large enough to accommodate the fish about one-third full with sunflower oil. Heat to 190?C / 375?F or until a small piece of white bread dropped into it browns and rises to the surface in 1 minute.

4. Add the sliced shallots, garlic and cashew nuts and fry for 2 minutes. Lift out with a slotted spoon and drain on kitchen paper Add the shredded lime leaves, if using, and the basil leaves and fry for about 30 seconds. Drain and set aside.

5. Rinse the fish and pat dry. Coat in the seasoned flour and deep-fry, one at a time, for 5-6 minutes (or only 4 minutes iuf you are using single sea-bass fillets), until crisp and golden. Lift out, drain briefly on kitchen paper and keep warm while you cook the remaining fish.

6. Put the fish on 4 warmed plates and spoon over the sauce. Scatter with the garnishes and serve.

Credits

Added on Award Medal

photo by Latexiron Latexiron

Finished dish, with sauce photo by Latexiron Latexiron

Chili, Garlic, Muscovado mise en place photo by Latexiron Latexiron

Shallots, Basil, Cashews, Keffir Lime mise en place photo by Latexiron Latexiron

Minced Garlic photo by Latexiron Latexiron

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Calories Per Serving: 32 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Awesome again. Even Emily liked it. Need fresh oil every time.
Latexiron 1 year ago
Awesome. Best to make the sauce in the induction kenwood.
Latexiron 1 year ago
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