Easy recipe Deep-fried Fish With Asian-style Dressing Recipe

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two tablespoons tamarind pulp one hundred and twenty-fiveml (about one/two cup) warm water about one tablespoon peanut oil four garlic cloves, finely chopped about one fresh red birdseye chilli, deseeded, finely chopped two tablespoons grated palm sugar or about one tablespoon brown sugar two teaspoons fish sauceStep about one Wash the fish and use paper towel to dry both inside and out thoroughly. Step two To make Asian-style dressing, place the tamarind pulp and water in a small bowl. Deep-fried Fish With Asian-style Dressing Recipe. Set aside for two minutes or until tamarind softens. Rub tamarind with your fingers to remove the pulp from the seeds and fibre. Deep-fried Fish With Asian-style Dressing Recipe. Strain into a small bowl and discard seeds and fibre. Deep-fried Fish With Asian-style Dressing Recipe. Heat the oil in a small saucepan over medium heat. Add the garlic and chilli, and cook, stirring, for about one minute or until aromatic. Remove from the heat. Add the tamarind liquid, palm sugar or brown sugar, and fish. sauce (Recipes by ingridients sauce) Deep-fried Fish With Asian-style Dressing Recipe. Stir to combine. Deep-fried Fish With Asian-style Dressing Recipe. Step three Run a vegetable peeler down the length of the cucumbers to form long ribbons. Deep-fried Fish With Asian-style Dressing Recipe. Place in a medium bowl with the capsicum,, coriander (Recipes by ingridients coriander) mint and about one/two the dressing. Deep-fried Fish With Asian-style Dressing Recipe. Toss gently to combine. Step four Rub salt and pepper over surface of fish. Use a sharp knife to cut three slashes (about eight-tencm long and about onecm deep) in the thickest part of the flesh on both sides of fish. Step five Heat the oil in a large wok over medium-high heat until it reaches one hundred and ninetyC on a confectionery/oil thermometer. Step six Crumple two sheets of paper towel and place on a plate. Carefully slide the fish into the hot oil and cook, uncovered, for four-five minutes or until golden and the flesh flakes easily when tested with a fork at the thickest part. (If the fish isnt completely covered with oil, use a large metal spoon to baste during cooking.) Use two metal egg lifters to carefully transfer the fish to the paper towel to drain. Step seven To serve, arrange the cucumber (Recipes by ingridients cucumber) and capsicum salad on a serving platter. Use the egg lifters to carefully lift the fish onto the salad. Drizzle with the remaining dressing and serve immediately with the steamed rice..