Ingredients /nutrition
- 2 pamphlets'
- salt
1 tsp white pepper
1/2 tsp ground ginger
- 1 tsp turmeric powder
- 100 g water mix with flour
- 1 lightly beaten egg
- 220 g grated coconut
- oil for deep frying
- 1 pureed mango
- 1 cm piece dried shrimp paste
- 1 1/2 tbsp lime juice
- 1 tsp soya sauce
- 2 tbsp chili sauce
- 1/2 pc chopped palm sugar
- 1 sliced red chili
Methods / instructions
- Boil pompfrets until have cooked and set aside.
- Combine salt, white pepper, ground ginger, turmeric powder and flour mixture.
- Coat pomfrets with flour mixture, then dip in egg and coat with grated coconut.
- Heat up oil and deep fry fish until golden brown. Drain on kitchen paper towel and transfer to serving plate.
- To prepare mango sauce, add remaining ingredients and pour over fried fish.
- Serve immediately.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
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