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Number of serving: 4
Total Preparation time: 5 minutes+ 30
minutes marinate time
Total Cooking time: 30 minutes
Ingredient A:
250ml (1 cup) oil for deep frying
500g white fish fillet, slice into bite size
100g butter or margarine
125ml (1/2 cup) evaporated milk
Ingredient B:
1 tablespoon curry leaves
5 small chilli, finely chopped
1 teaspoon salt,
1 teaspoon sugar
Marinade ingredients:
1 egg white
½ teaspoon salt
¼ teaspoon sesame oil
1 teaspoon oyster sauce
1 tablespoon water
Corn flour for coating fish
Method:
Mix fish fillet with marinade ingredient and marinate for 30
minutes. Can put into the fridge up to 6 hours. Put in fish fillet to a
bowl of corn flour, toss to coat. Heat up oil in frying pan over medium
heat, deep fry fish for 5 minutes or until golden brown. Remove and
drain with paper towel. Heat up a clean pan or work over low heat, put
butter and evaporated milk. Stir fry for 20 mimutes or until dry and
granules is formed. Add in ingredient B and stir fry for 2 minutes or
until fragrant. Add in fish fillets. Mix well put on serving plate.
Ready to serve hot.
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