Batter Fried Dory Fish With Ginger Lemongrass Sauce

I chanced upon frozen dory fish maybe 2-3 years ago.  I was curious but not sure on what to do with the fish. I cook fish so often that at times I can’t decide on which type to buy.  I was really tempted because the price was reasonable, in fact cheaper than other types of fish. Before that, I spoke to my friends and not all but some have used dory for their cooking. They suggested that I should and I did. 

My first few recipes with dory fish were disasters. Dory fillet is soft and breaks up easily. Not a good choice for curries or heavy cooking style. The best will be something like a fish and chips recipe – the fish coated with flour or batter before frying.  Instead of chips, I preferred crunchy salad leaves.  For the dipping, it was garlic lemongrass sauce.

Forget about chili sauce, dip the fried fish into the ginger lemongrass sauce for the oommph!!!, powerful for a wake up punch. I am sure you know that fried food must be eaten immediately and you got to do the same for this fish recipe. Put aside your fish and chips recipe and try my batter fried dory fish, accompanied with a fragrant ginger lemongrass sauce.

Ingredients

For the fish

300g dory fish fillet - cut into squares and pat dry. Season fillet with salt and pepper.

2 egg whites - separate each into 2 bowls and lightly beaten.

1 cup rice flour - season with a pinch of salt.

Oil for frying

For the lemongrass ginger sauce

2 red chilies (or as you prefer)

1/2 inch ginger

2 shallots

1 lemongrass

** chop these ingredients.

1 tbsp brown sugar

1 1/2 tbsp lime juice

Salt for taste

Method

For the fish

Heat oil and while oil is heating, dip fish into the first bowl of egg white.

Remove and gently roll over flour.

Dip again into the other bowl of egg white.
Deep fry in batches and keep aside.

For the sauce
Combine all ingredients and give a good stir.
Serve with batter fried fish on a serving plate lined with salad leaves. 

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