|
Method :
Clean fish,
leaving heads on. Wash and wipe dry and season inside and out with a
mixture of salt and chili powder. Coat lightly with cornflour, shaking off
excess.
Heat oil in a
wok or large pan and when very hot put in several small fish. Fry to deep
golden brown, turning heat down slightly after first minute.
Remove from oil
when cooked and crisp and drain well. Cook remaining fish and set all
aside to cool.
Just before
serving, heat a dry frying pan or wok and cook firsh for 1 minute on each
side, adding a splash of soya (soy) sauce if desired.
- This crispy
fish is served as a side dish with curries and other dishes of Malay
origin and is accompanied by a chili and vinegar or onion sambal.
#Ads - Get the above cooking ingredients here at discounted price
|
