Recipe: Whole Fried Fish with Ginger And Chilli

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Categories: Wendy, Taylor

Yield: 1 servings

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

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.

Converted by MC_Buster.

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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