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Deep-Fried Fish with Thai Chilli

Tuesday, July 28, 2009




The red thing you see is actually deep-fried fish. I add baking soda and baking powder into the batter for frying and they naturally turn red upon frying. Interesting, isn’t it?

This dish is quite easy to prepare. Just deep-fried the fish fillet, cook the sauce and mix fresh vegetables with the  fish, and it’s ready to serve!

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Deep-Fried Fish with Thai Chilli



For Batter:

100 g                     plain flour

50 g                        corn flour

½ tsp                     salt

¼ tsp                     white pepper

¼ tsp                     baking soda

¼ tsp                     baking powder


300 g                     fish fillet, cubed

200 g                     cucumber, deskined and cubed

1 big                        tomato, cubed

150 g                      Thai chilli sauce

50 ml                     water

some                      cornstarch ( optional )

1 tbsp                    cooking oil

1 tsp                       mashed garlic



1.    Clean fish fillet and pat dry. Cubed into bite size.

2.    Mix together ingredients for batter and let rest for 10 minutes.

3.    Dip fish fillet into batter and deep-fry fish fillet until reddish and done.

        Remove from oil and set aside.

4.    Heat oil in pan and add garlic to saute until fragrant.

5.    Add chili sauce and water and mix well to blend. Add cornstarch to thicken if prefered.

6.    Off heat. Add tomato, cucumber and fried fish fillet and give a toss to mix loosely.

7.    Garnish with chopped corriander and serve.


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