Fried Fish In Chilli Lime Sauce

By Amy Beh

 

There are several ways of having fried fish. Cook it with sauces makes a tasty dish.

 

Prep. about 1 hour  / Cook about 1 hour

Ingredients

• 1 whole sea bass (siakap)
• 1/4 cup tapioca flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp chilli powder
• 3-4 tbsp oil
Spice ingredients (A)
• 1 tbsp dried shrimps
• 2 cloves garlic
• 1 shallot
• 2 dried chillies, seeded and soaked till soft
• 1 fresh red chilli, seeded
• 1 tbsp tamarind juice
Sauce (B)
• 3 tbsp fish sauce
• 4 tbsp lime juice
• 1 1/2 - 2 tbsp/to taste sugar
Sauce ingredients (C)
• 1 garlic clove, thinly sliced
• 1 shallot, thinly sliced
• 2 tbsp chopped coriander leaves
• 2 tbsp chopped spring onion
• 1 tbsp finely sliced lemon grass (use only the white portion)
• 4 bird?s eye chillies, finely sliced
• 4 kaffir lime leaves, finely sliced

Method

Clean fish and make two diagonal cuts on each side. Wipe dry. Combine the tapioca flour, salt, pepper and chilli powder and sprinkle over the fish. Deep-fry fish in hot oil until golden. Drain well and place on a serving plate. Combine ingredients (A) in a food processor. Whizz to blend until fine. Heat 3-4 tablespoons oil in a wok and fry blended ingredients until fragrant. Dish out and leave aside. Mix sauce (B) with 2 tablespoons of the fried spice chilli paste (A). Add sauce ingredients (C) to mix. Pour the mixture over the fried fish and serve immediately.