Ingredient and Portion
Crispy Fish Fillet with Caramelised Shallots and Basil Leaves
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From Chef Eric Low of ToTT Submit
Here's a CNY dish from Chef Eric Low you can easily prepare to usher in the Year of the Snake.
Yields 4 Portions
420g Fish Fillets
½ tsp Salt
1 tsp Coarse Ground Black Pepper
Potato Starch (for dusting)
Oil for deep-frying
3 tbsp Extra Oil
40g Whole Garlic, thickly sliced
100g Whole Shallots
20g Ginger
5g Dried Chillies
15g Sugar
4 tbsp Water
1 tbsp Oyster Sauce
2 tbsp Light Soya Sauce
½ tsp Dark Soya Sauce
10g Thai Basil Leaves
420g Fish Fillets
½ tsp Salt
1 tsp Coarse Ground Black Pepper
Potato Starch (for dusting)
Oil for deep-frying
3 tbsp Extra Oil
40g Whole Garlic, thickly sliced
100g Whole Shallots
20g Ginger
5g Dried Chillies
15g Sugar
4 tbsp Water
1 tbsp Oyster Sauce
2 tbsp Light Soya Sauce
½ tsp Dark Soya Sauce
10g Thai Basil Leaves
Method
1. Dust sea bass fillet with potato starch and deep fry in hot oil until crispy.
2. Heat oil in pan and sauté garlic and shallots until golden brown. Add ginger, dried chillies and sugar. Cook until aromatic and sugar caramelises slightly.
3. Pour in oyster sauce, two soya sauce, and add fish fillet and basil leaves. Toss evenly and transfer to heated clay pot and serve.
2. Heat oil in pan and sauté garlic and shallots until golden brown. Add ginger, dried chillies and sugar. Cook until aromatic and sugar caramelises slightly.
3. Pour in oyster sauce, two soya sauce, and add fish fillet and basil leaves. Toss evenly and transfer to heated clay pot and serve.
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