Recipe: Deep-fried Fish with Nyonya-style Sauce

Deep-fried Fish with Nyonya-style Sauce
Deep-fried Fish with Nyonya-style Sauce.
Ingredients

600–700g siakap or garoupa fish

Enough oil for deep-frying 
Sauce ingredients

5 tbsp lime juice

4 fresh red chillies

4 bird’s eye chillies (cili padi)

2 tbsp sweet plum sauce

1 tbsp chilli sauce

1/2 tbsp belacan stock granules 

Seasoning

4 tbsp castor sugar

Pinch of monosodium glutamate

1/2 tsp salt or to taste 

Garnishing

Finely sliced kaffir lime leaves 

Clean and gut the fish. Make 4–5 deep cuts along both sides of the fish. Sprinkle lightly with salt and pepper and a little tapioca flour. 

Heat enough oil in a wok until hot. Add in fish and deep-fry over a high heat for 1–2 minutes.  

Lower the heat to medium and fry fish in the hot oil until it turns crispy and golden brown. Remove from oil and drain on crumpled kitchen paper. 

Whiz all the sauce ingredients in a blender until fine and well combined. Heat 3 tbsp oil in a wok and sauté the blended ingredients over a low heat until fragrant and oil rises to the top. Add seasoning to taste and simmer for 3–4 minutes.  

Pour the sauce over the fried fish and serve immediately with a sprinkling of finely sliced kaffir lime leaves.

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