Whole Fried Fish with Ginger And Chilli

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; finishing - torn
1 Whole fish; scaled and with
3 tb Vegetable oil
6 Cloves garlic - finely
Oil for frying fish
; fins chopped off
1 Onion - finely chopped
2 tb Fish sauce
2 tb Soy sauce
1 tb Ginger - finely shopped
5 lg Red chillies - sliced
Coriander/mint or Vietnamese
3/4 c Basil leaves
Sliced spring onions

Original recipe makes 1 servings



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. 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; 1/2 Vegetable; 0 Fruit; 9 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

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