Recipe - Malaysian Fried Lemon Sole

CHILLI SAUCE
6 Red Finger Chillies deseeded
and roughly chopped, (I
think what he means by
these, are the only red
chiles you can buy in
Tesco's so make a
suitable substitution)
4 Garlic cloves roughly
chopped
1 teaspoon Tumeric Powder
1 Piece (2") of Fresh Root
Ginger, roughly chopped
4 tablespoon Sunflower Oil
1 teaspoon Salt
2 tablespoon Vinegar
4 tablespoon Cold Water (up to 6)

FISH
Sunflower Oil for deep
frying
6 ounce Cornflower
2 Lemon Sole, weighing about
450g (1lb) each fileted and
skinned
Salt and Freshly Ground
Black Pepper

Here's a Recipe I picked up from Tesco's the other day it's a Rick Stein
Recipe who is an eccentric Chef on the TV here, specialising in Seafood.

1. Put all the ingrdients for the chilli sauce into a liquidiser and blend
untill smooth. Pour into a pan and simmer gently for 10 minutes or so until
the mixture begins to separate.

2. Pour the sunflower oil into a large pan until it is about a third full.
Heat to 190C/375F or until a small piece of white bread dropped into the
oil browns and rises to the surface in 1 minute. Put the chilli sauce in
one shallow dish and the cornflower in another. Season the fish fillets and
dip them first into the chilli sauce and then into the cornflower, making
sure that it coats the fish evenly. Cook the fillets in the hot oil, 2 at a
time for about 2 minutes or until crisp and golden. Lift out with a slotted
spoon and drain on Kitchen paper.

Can substitute any fillets of flat fish for the Sole

Posted to CHILEHEADS DIGEST V3 #253 by Steve Jestico
jestico@digiconegr.co.uk on Mar 2, 1997.