Wendy Taylors Whole Fried Fish with Ginger And Chilli

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 llarge platter topped with sauce. Scatter sliced spring onions and torm 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.