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Add a photoThe interplay in a gamut of different flavors was perfect
Ingredientes
- 500g seabass - use the tail portion
- 1/2 tbsp cornflour
- 1/2 tbsp rice flour
- 4 kaffir lime leaves - shredded
- 5 dried red chilies - cut into 3-4 pieces
- 1 1/2 tsp Sechuan peppercorns (can replace with black pepper)
- 5 garlic - chopped
- Oil for frying
- Salt for taste
- For the gravy
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 1/2 lime - extract juice
- 1 cup water
- 1/2 tsp anchovies granules
Direcciones
- Rub cornflour, rice flour and salt all over the fish.
- Deep fry, dish out and place on a serving plate.
- Fry chopped garlic till crispy and keep aside.
- Do the same for the lime leaves.
- Leave 3 tbsp of oil in the wok.
- Add chilies and pepper.
- Fry for 1-2 mins.
- Add the gravy ingredients and bring to a boil.
- Pour over fish and garnish with fried garlic and lime leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 3 servings | |
| Calories 53 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1263mg | 53% |
| Potassium 262mg | 7% |
| Total Carbs 11.58g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.44g | 2% |
| Protein 2.58g | 4% |
