|
1
2
tablespoons
3
1
4.5 cm
115 g
2
teaspoons
3 |
whole flat
fish, such as pomfret, plump lemon sole or plaice, weighing about 700 g,
gutted and cleaned
vegetable
oil plus extra for deep frying
cloves
garlic, thinly sliced
small
onion, halved and thinly sliced
piece
fresh root ginger, finely chopped
shiitake
mushrooms, sliced
fish sauce
spring
onions, sliced
spring
onion brushes, to garnish
salt and
freshly ground black pepper
plain
flour for coating |
Method :
- Season flour with salt and
peppers, then use to lightly dust fish.
- Heat oil in a large deep-fat fryer
to 180oC (350oF), add fish and cook for 4-5
minutes, turning halfway through, until crisp and browned.
- Meanwhile, heat 2 tablespoons oil
in a wok, add garlic, onion and ginger and cook, stirring
occasionally for 2 minutes.
- Add mushrooms and stir fry for 2
minutes.
- Stir in fish sauce, 3-4
tablespoons water and spring onions.
- Simmer briefly.
- Using a fish slice, transfer fish
to absorbent kitchen paper to drain.
- Transfer fish to a warmed serving
plate and spoon over sauce.
- Garnish with spring onion brushes.
Serves 2
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