Fish Fillet with Cauliflower Recipe(Malaysian Recipe) |
Ingredients: Serves 4 |
600g threadfin, central portion 1 egg, lightly beaten 1 teaspoon corn flour 1 teaspoon salt cooking oil for deep-frying 240g cauliflower, cut into pieces 6 cloves garlic, peeled and minced 10 slides carrot, peeled if desired and parboiled 1 stalk leek, green portion discarded, cut into 5-cm lengths ½ can button mushrooms, halved 190ml fresh chicken stock ¼ teaspoon sesame oil ½ teaspoon salt or to taste 1 tablespoon peas 1 rounded (heaped) teaspoon corn flour, mixed with 1 tablespoon water to make thickener 1 scallion, chopped Ingredients to be combined: 1 teaspoon rice wine 1 tablespoon light soy sauce ½ tablespoon oyster sauce 1 teaspoon dark soy sauce ¼ teaspoon ground white pepper |
Method: Cut fish into 4 x 2.5 x 1.25-cm pieces, then mix with egg, corn flour and salt. Heat oil for deep-frying in a kuali or wok. Add cauliflower pieces and stir for 10 seconds. Remove and set aside. Add fish slices to kuali and deep-fry for 1 minute, then dish out and set aside. Remove oil from kuali, leaving behind about 1 tablespoon. Lightly brown garlic, then add fried cauliflower, carrot, leek and mushrooms. Fry for 2 minutes. Add combined ingredients, then fried fish. Pour in stock and bring to a quick boil. Add sesame oil, salt to taste and peas. Stir in thickener and serve hot, garnished with scallions. |
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