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1 whole fish 600g
3 small onions
1.5 cm ginger
1 tsp salt
1/2 tsp pepper
pinch of sugar
pound onions, ginger, salt and pepper
finely and mix together
100g corn flour
1 egg white
1 can of baked beans (300g)
2 green chilies and 2 red chilies cut
into 1cm lengths
cooking oil for deep frying
3 tbsp tomato sauce
1 tbsp vinegar
100ml water
1 small onion chopped
1 pip garlic chopped
2 slices ginger cut into strips
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Method:
Sliced off fish meat on both sides from
head towards the tail leaving the tail end attached. Chop off fish
bone and head. Cut the fish meat crosswise at 2 cm intervals, do not
cut through skin. Marinate the fish meat and head with the pounded
small onions, ginger, salt and pepper, rubbing into the cut edges.
Leave for 1 hour. Dip fish and head into beaten egg white and roll in
corn flour evenly Deep fry in heated cooking oil until crispy. To
prepare sauce, heat 2 tbsp of cooking oil and brown the chopped small
onion, garlic and ginger slices. Add baked beans, tomato sauce and
water. Allow it to boil. Add green and red chilies, sugar and vinegar.
Add salt to taste. Pour over the fried and serve.
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