Recipe - Whole Fried Fish With Crispy Garlic

480 g White fish eg pomfret
3 tablespoon Cornflour/cornstarch
One half teaspoon Salt
Vegetable oil for deep
frying

SAUCE
2 tablespoon Vegetable oil
5 Garlic cloves; thinly cut or sliced up
1 tablespoon Fresh ginger; finely chopped
1 tablespoon Light soy sauce
1 tablespoon Fish sauce
One half teaspoon Sugar
1 tablespoon White wine vinegar
3 tablespoon Chicken stock/water
2 Red chillies; cut or sliced up into
ovals

Rinse the fish fillets, pat dry and coat lightly with the cornflour mixed
with the salt. Heat a pan of oil for deep frying to 200C/400F.

Deep fry the fish until golden brown on both sides. Drain on paper towel
and set aside. In a wok or frying pan, heat the oil and fry the garlic
until dark golden and crispy. With a slotted spoon or sieve remove the
garlic from the oil and set aside.

Add the remaining sauce ingredients to the pan and stir well. Pour the
sauce over the fish and sprinkle the crispy garlic on top. Serve garnished
with coriander.

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