Deep-Fried Sea Bass with Garlic Recipes

Ingredients :

oil, for deep-frying

625g / 1.25 lb sea bass, cleaned and gutted

15 garlic cloves

2 tbsp oil

2 tbsp palm sugar or light muscovado sugar

1 tbsp light soy sauce

Sauce:

7 small green chilies

3 garlic cloves

5 tbsp Thai fish sauce

3 tbsp lime juice

1 tsp palm sugar or light muscovado sugar

15g / 1/2 oz coriander leaf, stalk and root, chopped

To Garnish:

spring onion slivers

red chilies

Heat the oil for deep-frying in a preheated wok or frying pan to 180-190C (350-375F) or until a cube of bread browns in 30 seconds. Add the fish and fry for bread browns in 30 seconds. Add the fish and fry for about 25 minutes. Turn it over carefully and cook for a further 10 minutes, or until really crispy. Remove the fish from the oil and drain on kitchen paper.

Meanwhile, make the sauce. Put the chilies into a mortar and pound for 1 minute, then add the garlic and pound together for 2 minutes, then add the garlic and pound together for 2 minutes, or until well broken down and combined with the chilies. Add the remaining sauce ingredients, one by one, pounding after each addition, then pour the sauce into a bowl and set aside.

Slice the garlic cloves. Heat the oil in a clean preheated wok or frying pan. Add the garlic and stir-fry for 3-5 minutes until golden and crispy. Turn off the heat and stir in the sugar and soy sauce. Place the fish on a serving dish and top with the garlic. Garnish with the spring onion and chili and serve with the sauce.

Serves 4

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