Recipe - Wendy Taylors Whole Fried Fish With Ginger And Chilli

1 Whole fish; scaled and with
; fins chopped off
Oil for frying fish
3 tablespoon Oil
6 Cloves garlic finely
chopped
1 Onion finely chopped
1 tablespoon Ginger finely chopped
5 lg Red chillies cut or sliced up
2 tablespoon Fish sauce
2 tablespoon Soy sauce
Three fourths cup Basil leaves
Sliced spring onions
Coriander/ mint or
Vietnamese mint for
; finishing torn.

In a wok, deep fry fish in very hot oil until crispy and brown on both
sides being careful not to break the tail. Drain and serve on a llarge
platter topped with sauce. Scatter cut or sliced up spring onions and torm herbs over
the fish.

Sauce:

Heat oil in wok and fry the garlic, onion and ginger for a couple of
minutes.

Add sauces and heat through. Stir in basil leaves to combine.Why not serve
the fish on a bed of blanched green beans julienne strips of carrot and
zucchini steamed Asian greens.

Converted by MC_Buster.

Per serving: 453 Calories (kcal); 45g Total Fat; (88% calories from fat);
2g Protein; 11g Carbohydrate; 4mg Cholesterol; 2059mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 9 Fat; 1/2
Other Carbohydrates

Converted by MM_Buster v2.0n.