Yield
4-6 Servings
Prep Time
30 Min
Ingredients
Garoupa Fish
| 1 | Garoupa fish, 600g |
| 80g | Blue Key Superfine Superwhite Flour, sifted |
| ½ tsp | Salt |
| 1000ml | Seri Murni Pure Vegetable Oil |
Strawberry Sauce
| 5 | Red chili, cut |
| 2 | Shallots, cut |
| 1 | Garlic |
| 200g | Fresh strawberries, cut |
| 1 tsp | Soft brown sugar |
| 1 tsp | Tamarind paste |
Garnish
| 1 | Spring onion, cut to 3 inch |
| 3-4 | Fresh strawberries, cut |
Method
- Place fish flat on a cutting board. Using a sharp knife, slice from the top fin from the head into the main bone towards the tail. Do not cut into the stomach. Do the same for the other side.
- Rub salt all over fish and coat both sides evenly with Blue Key Superfine Superwhite Flour.
- Heat Seri Murni Pure Vegetable Oil in a wok. Deep-fry the fish until golden brown.
- Blend red chili, shallots, garlic and fresh strawberries until smooth.
- Heat Seri Murni Pure Vegetable Oil in a wok and pour in the blended sauce. While cooking, stir for 5 minutes.
- Add in soft brown sugar and tamarind paste. Continue to stir until the sauce is slightly thickened.
- Pour sauce on the fried fish and garnish with some spring onion and fresh strawberries.