Tuesday, November 14, 2006

FRIED FISH IN MISO SAUCE



Nothing spectacular; a fast and simple one, sans of dressing. This dish is akin to the Tau-Cheo (bean paste) fish. All I can say is , you've got to try it to really appreciate it. Don't let the fish soak in the sauce for too long; it takes away the crispiness of the fish. Eat immediately!


INGREDIENTS


1 Fish

Cornflour

1 Red Chilli (finely chopped)
1 tbsp Miso
1 Clove Garlic (minced)
Cooking Oil
1/2 Cup Water

2 tsp. Sugar

Salt

Cornflour Starch


METHOD

  1. Wash and score the fish. Pat dry, rub a bit of salt on both sides of the fish and the belley cavity, then coat with cornflour. Shake off excess cornflour.
  2. Heat enough cooking oil in a wok, and deep-fry until golden brown. Remove and soak excess oil with paper towel.
  3. Leave 3-4 tbsp. of oil in the wok. Fry the garlic together with chilli until fragrant; then add the miso paste. Mix well before adding the water and sugar.
  4. When sauce comes to a boil, add salt if required before thickening it with cornflour starch.
  5. Spoon sauce on top of the fish and serve.


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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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