Ingredients:
- 3 whole (abt 500g) Kerisi (Redspotted threadfin) - de-scale,de-gut and make two or three incisions about 1/2 inch on both sides
- 1/2 tbsp turmeric powder
- For The Sauce
- 1 inch ginger - sliced into thin stripes
- 5 garlic - sliced thinly
- 6 shallots - sliced thinly
- 1 tbsp chilly flakes (or as per taste)
- 1 tbsp dark soy sauce
- 1 tbsp black vinegar
- 1/2 tbsp Chinese wine (optional)
- 1/2 tbsp brown sugar
- salt to taste
- Enough oil for frying
- Coriander leaves for garnishing
Method:
- Rub the turmeric/kunyit powder and salt all over the fish.
- Deep fry and remove.In the same wok and oil, just leave about 3 tbsp of oil.
- Saute the ginger, garlic and shallots to soften (abt 3-4mins)
- Add in all the ingredients for the sauce and stir well.
- Put in the fish and stir to coat the sauce all over.
- Remove and garnish with the coriander leaves.
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