Prepare the marinade in a bowl and add a tablespoon of salt and sugar, sliced ginger, chopped garlic, chopped spring onion, sliced mushrooms, a dash of oil and soy sauce. Whisk together and put in a king oval dish. Trim fins off the fish, scale and gut (if required). Chop head and fillet. Trim off the belly bones and put the fish in the marinade dish. Peel the yams and cut into chip size pieces. Blanche and part-cook. Make the batter mix by mixing 8oz plain flour, salt and beer and stir well and let it settle for 10 minutes. Fry the yams and remove when brown. Dip the fish into the flour, then into the batter and deep fry for 4-5 minutes. Cook the peas in salted water until tender. Serve the fish and yams on a plate and add the peas.
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 21 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 6.2mg||0 %|
|Potassium 284.1mg||7 %|
|Total Carbohydrate 191.3g||56 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 184.9g|
|Protein 24g||34 %|
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Calories per serving: 898
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