Ginger-Garlic Fried Fish
A quick fried fish with a simple twist to make it extra-ordinary!
- Frying Pan
- Mortar and Pestle
- Flat Laddle
- 200 gram Barramundi or similar fish Thick sliced cut
- 1 tsp Ground Black Pepper Not thinly powdered
- 1 tsp Ground White Pepper Not thinly powdered
- 1 whole Star Anise
- 3 cloves Garlic
- 6 slices Ginger Thinly sliced
- 1 whole Dry Red Chili
- 1 slice Fresh Tomato
Oil and Sauce
- 5 tbsp Refined Sunflower Oil
- 1 tsp Fish Sauce
- ½ tsp Toasted Sesame Oil
- 1 tsp Salt
- Add a pinch of salt to the fish and mix well. Keep aside.
- Smash each of the garlic cloves by hitting in the mortar pestle once once each. It should not be smashed completely but partially.
- Peel the ginger and cut out 6 thin slices with the knife.
- Take a smal bowl of water and put the red chili into it.
- Keep all the ingredients handy.
- Heat up the refined sunflower oil in the frying pan. Keep the flame on high.
- Add the fish to the pan and stir-fry carefully so that the pieces do not break.
- Add the garlic and ginger to the pan and continue stir-frying.
- Add the star anise and the whole red chili to the pan. Keep stir-frying.
- Add the black pepper and white pepper to the pan and stir-fry to mix well.
- Add the fish sauce and reduce the flame to low. If it becomes too much smoky then sprinkle some water.
- Stir gently to mix the sauce and add the tosted sesame oil to the pan.
- Add salt to taste.
- Again increase the flame to high and stir-fry once quickly.
- Garnish with the sliced tomato and serve hot with butter-rice.
The quantities mentioned for the ingredients are tentative and may give better result with minor improvisations based on regional preferences as applicable.