Pescado frito crujiente al estilo asiático
Esta receta funciona con cualquier tipo de pescado blanco entero y firme. La longitud ideal del pescado es aproximadamente del tamaño de un plato llano grande. Este es un plato de pescado para la cena que sin duda abrirá tu apetito, ya que es crujiente, carnoso y un punto picante. Es perfecto para servir junto con una salsa para mojar de curry de pescado.
Ingredientes
- 1 whole fish (scaled and gutted)
- 3 cloves garlic (minced)
- 3 stalks curry leaves
- 100 g ginger (cut into thin strips)
- 1 teaspoon fish curry powder
- 1 cup peanut oil (or vegetable oil)
- 1 teaspoon salt
Preparación
- 1
Wash, rinse, scaled and gut the fish. Make 2 slits on both sides. Drained and season with salt and fish curry powder.
- 2
Wash, rinse 1 stalk of curry leaves, julienned the ginger and mince garlic.
- 3
Heat up the oil in a large wok. Add the stalk of curry leaves and fry until it turn brown.
- 4
Gently put the seasoned fish into the hot oil. It's fine if the head and tail are not submerged. Use a large spoon to baste the fish with the hot oil as it cooks.
- 5
Leave to fry for about 5 minutes (depending on the thickness of the fish). Fry it till very crispy and golden brown. Carefully flip the fish over. Fry for another 5 minutes.
- 6
When the fish is cooked, remove and drain on kitchen paper. Then lay the fish on serving plate.
- 7
Using the same hot oil, fry the ginger strips till golden brown. Strain and sprinkle on top of the fish. Next fry the minced garlic until they are a lovely brown, remove to put over the fish.
- 8
Garnish with some red chilies and serve alongside a curry dipping sauce and white rice.
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