FRIED FISH WITH CRISPY GARLIC AND GINGER

Come October, my family will be on vegetarian diet again which we have been observing for decades.  It is also a time to clear my fridge of any non-vegetarian food ingredients. If you are keen to go on a vegetarian food fiesta, you may like to get some ideas from here. 
Anyway, back here, this is a homey style of  cooking fish.  It is  served with a fragrant sauce with lots of fried crispy ginger and garlic and shredded spring onions and chilli curls.  The sauce is aromatic, tasty and easy to concoct.  Got this very fresh fish at the wet market for RM8.00.

A nice fish dish to serve with steaming hot rice or porridge.

Recipe adapted from chef Amy Beh’s cook show years ago.

Ingredients

1 whole fish – scaled and cleaned

Oil for deep or pan frying

2 tbsp each of chopped garlic and shredded ginger

1 stalk spring onions – shredded and soak in water to curl up

1 red chilli – seeded, shredded and soak in water to curl up

Sauce Ingredients [combined]

2 tbsp oyster sauce

2 tbsp light soy sauce

Dash of msg and sesame seed oil

4 tbsp water

1. Make a few slits on both sides of the fish body.  Lightly coat with cornflour.
2. Heat up wok with enough oil to fry shredded ginger and chopped garlic until crispy and golden brown.  Dish up and set aside.
3. Using the same wok [make sure there is enough oil ], pan fry the fish on both sides until cooked and crispy.  Dish up onto serving platter.
4. Bring sauce ingredients to boil, pour over fried dish.  Garnish with spring onions/chilli curls and crispy fried ginger and garlic.