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Add a photocrispy fried fish with a spicy tangy and fragrance of coriander leaves.
Ingredientes
- For the fish
- 1 medium size (about 400g) black pompret - de-gut and make incisions on both sides
- 1/2 tbsp corn flour
- 1/2 tbsp rice flour
- 1/2 tbsp ginger paste
- Salt for taste
- Oil as needed
- For the sauce
- 5 garlic - chopped
- 5 shallots - chopped
- 1 tomato - chopped to tiny bits
- 1 tbsp tomato sauce
- 1 tbsp chili sauce
- 2-3 red/birds eye chilies - sliced
- 2-3 sprigs coriander leaves - sliced
- Salt for taste
Direcciones
- Rub fish with all the ingredients.
- Deep fry, remove from heat and place on a serving plate.
- In the same pan, leave about 2 tbsp of oil.
- Saute shallots and ginger
- Add tomato and cook till mushy.
- Add tomato and chili sauce, salt and pour 3-4 tbsp of water.
- Stir and lastly add coriander leaves and fresh chilies.
- Give a good stir and pour over the fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 2 servings | |
| Calories 68 | |
| Calories from Fat 12 | 18% |
| Total Fat 1.45g | 2% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 92mg | 4% |
| Potassium 353mg | 10% |
| Total Carbs 14.39g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.24g | 2% |
| Protein 2.76g | 4% |
