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Pan-fried Fish with Ginger Sauce
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Serves : 4
Preparation time : 30 minutes
cooking time : 15 minutes
Ingredients :
Oil for deep-frying
3 tablespoons finely finely shredded ginger
500g fish fillets
5 tablespoons flour, mixed with a pinch of salt and white pepper
Ginger Sauce
1 tablespoon oil
1 tablespoon minced garlic
250ml chicken stock or 1/2 chicken stock cube in 250ml boiling water
2 tablespoons grated ginger
2 tablespoons tamarind juice
1 tablespoon oyster sauce
1 tablespoon fish sauce
2 tablespoons sugar
1/2 teaspoon white pepper
Method :
To make the Ginger Sauce, heat the oil in a wok over high heat. Stir-fry the garlic for about 1 minute until fragrant. Add the rest of the ingredients, stir well and bring to a boil. Reduce heat to medium and simmer for about 3 minutes until the sauce is thickened. Set aside.
Deep-fry the shredded ginger in 3 tablespoons of oil over high heat until golden brown and crispy. Set aside.
Lightly coat the fish fillets with the seasoned flour. Heat the oil in a wok over high heat and deep-fry the fillets until golden brown and crispy, 3 to 5 minutes. Place on a serving platter.
Pour the Ginger Sauce over the deep-fried fillets. Garnish with crispy fried ginger on top and serve hot with steamed rice.
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