Crispy Chilli Fish

Hi guys,
What are we going to cook today? I think you have already figured it out obviously? Yep. I am going to share with all of you how to make this Crispy Chilli Fish (Chilli Soy Fish, Chilli Lime Fish & Spicy Grilled Fish). Its basically a Malaysian Chinese (Malaysian Sour Spicy Fish Soup Noodles) style chilli fish. In other words, this kinda chilli fish is most of the time prominently available in high end Chinese restaurants or even the ordinary coffee shop unassuming eateries (Chilli Clams, Sweet Chilli Chicken, Sichuan Chilli Prawns & Chilli Crab). Chilli fish can also be made into the other style. The steaming style (Teochew Steamed Fish & Hong Kong Style Steamed Fish), instead of frying the fish (Batter Fried Fish), but for this recipe, the needed is definitely frying the fish. Really crispy and crunchy on the outside and tender meat inside fish which has been rubbed with cornflour, rice flour and salt. Thereafter, we get down to making the sauce. Sauce made from the customary Chinese ingredients (Chinese Prawn Fritters, Sesame Chicken, Chow Mein & Chinese Melon Soup), of course chillies for Chinese dishes overall is a must as well and this sauce tipped over the fried fish and garnished with crispy fried garlic and crispy fried kaffir lime leaves. Perhaps my recipe is a twist to the usual ones, but seriously, I reckon you will truly dived into Crispy Chilli Fish without thinking twice. 

Ingredients

500g seabass - use the tail portion

1/2 tbsp cornflour

1/2 tbsp rice flour

4 kaffir lime leaves - shredded

5 dried red chillies - cut into 3-4 pieces 

1 1/2 tsp Sechuan peppercorns (can replace with black pepper)

5 garlic - chopped

Oil for frying

Salt for taste

For the gravy

2 tbsp oyster sauce

1 tbsp fish sauce

1/2 lime - extract juice

1 cup water

1/2 tsp anchovies granules (optional)
Salt for taste (taste before adding)

Method

Rub cornflour, rice flour and salt all over the fish.

Deep fry, dish out and place on a serving plate.
Fry chopped garlic in the same oil till crispy.

Remove and keep aside.

Do the same to the lime leaves - fry till crispy. 

Leave 3 tbsp of oil in the wok.

Add chillies and pepper.

Fry for 1-2 mins.

Add the gravy ingredients and bring to a boil.

Pour over fish and garnish with fried garlic and lime leaves.