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Now for Phuket fish


Portions: 2

Ingredients

Seer fish – 180 gm

Ginger – 10 gm

Garlic – 10 gm

Onion – 25 gm

Green chilli – 2

Spring onion – 10 gm

Red chilli paste – 10 gm

Black soya sauce – 10 ml

White pepper powder – A pinch

Aji-no-moto – A pinch

Sugar – A pinch

Cornflour – 20 gm

Egg – 1

Sunflower oil



Chef Jinto Thomas works at Luciya Food Court

Method

Slice the seer fish and marinate with ginger garlic paste, salt, aji-no-moto, white pepper powder and egg and roll in cornflour. Fry the fish till brown. Take care not to over fry the fish as that makes it leathery.

Heat the oil, add chopped ginger, garlic, onion, green chilli and sauté. Add red chilli paste and black soya sauce.

Add salt, ajino-moto, sugar and white pepper powder. Once this is done, add the fried fish till it is properly mixed and add the chopped spring onions.

Serve hot with rice.

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