Fried fish

Fried fish

Chion trey I

By
From
South East Asian Food

Ingredients

Quantity Ingredient
2 bream or small snapper, about 500 g each
2-3 tablespoons oil
1/2 teaspoon chopped garlic
3 tablespoons lime juice
2 tablespoons water
2 tablespoons fish sauce
1 1/2 tablespoons sugar
1 small cucumber, sliced in half lengthwise and across into half slices
2 red chillies, sliced diagonally

Method

  1. Clean and scale the fish and with a cleaver remove their gills and fins, leaving the head in good shape. Make three diagonal slashes across each side and wipe the fish dry.
  2. In a pan large enough to hold both fish, heat the oil and when it is hot put in the fish and fry over medium heat until the fish are brown and crisp on one side and will not fall apart when you turn them (7–8 minutes). Turn the fish over carefully and cook on the other side.
  3. Mix all the other ingredients to make a sauce and when the fish are cooked, turn down the heat to low and pour the sauce over them in the pan. Arrange the cucumber slices on the edge of oval plates to fit the contours of the fish. When the sauce is hot lift the fish out onto the plates and cover with sauce. Decorate with diagonally sliced chilli.
Tags:
SBS
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