Sunday, August 7, 2011

Pan Fried Shark Fish Fillet With Tangy Sauce

The shark fish fillet are those long pinkish strips of fillet  sold in the wet market without the skin and bones.  It is easy to cook this type of fish meat as it is firm and to pan fry is not a problem.

Looks delicious? It is. 
Sweet and sour with crunchy shreds
600 gm shark fish boneless fillet - cut bit size slices [substitute with any fish fillet]
Marinate with 1 tsp each of salt and sesame oil, 1/2 tsp pepper, 1 egg and 2 tbsp of cornflour 
enough oil to fry fish fillet

Sauce [Mix all together]
5 tbsp plum sauce
3 tbsp Thai Chilli Sauce
2 tsp fish sauce or 1 tsp fish sauce + 1 tsp light soy sauce
1 tsp sesame oil
1 tbsp sugar to taste
100 ml boiled but cooled water

Garnishing [All or any combination]
1/2 carrot -  shredded
1 big onion - cut shreds
1 zuchini - shredded
some shredded spring onions or chopped coriander leaves
some roasted sesame seeds
Pan fried Shark Fish Meat Fillet
  1. Put shredded onions, carrots, zuchini and spring onions or coriander leaves in a bowl of cold ice water for 1-2 minutes.  Then drain off water in colander.  Keep in refrigerator until later for use.
  2. Mix all sauce ingredients, except roasted sesame seeds until well combined. Adjust taste.  Set aside.
  3. Heat enough oil in wok and fry fish fillet in batches until golden and crispy at the edges.  Dish out on serving plate.
  4. Spoon some sauce ingredients over fried fish and garnish with shredded vegetables.  Then spoon some sauce again on top and around the plate and sprinkle sesame seeds.  Serve immediately while fish fillets are still crispy or can use sauce for dipping.

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