Fried Fish Topped With Chili Gravy Recipe

Fried Fish Topped With Chili Gravy Recipe


10 garlic cloves

6 fresh yellow chilies

2.5lb whole sea bass or perch (cleaned and gutted)

3.5 cups oil for frying

1/2 tsp salt

1/2 tsp ground pepper

plain flour for dusting

1/2 cup chicken stock

2 fresh red chilies (quartered lengthwise)

1 tbsp tamarind juice

2 tsp sugar

1 tsp fish sauce

1/2 cup sweet basil leaves (fried in oil until crisp)


Using a mortar and pestle or blender pound the garlic chilies together. Score the fish on both sides. Sprinkle with salt and pepper and dust with flour. Heat up oil in pan. Fry the fish until crisp but tender inside (about 8 to 10 minutes). Remove, drain the fish and place on serving plate. Remove the oil from the pan leaving only about 1/4 cup left. Put in the garlic and chili mixture and cook. Add the rest of the ingredients except the basil leaves. Boil lightly for 5 minutes until gravy becomes slightly thick. Pour gravy on top of fish and sprinkle the basil leaves over it. Serve.

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