Fried fish with soya bean paste

Fried fish with soya bean paste

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From
South East Asian Food

Ingredients

Quantity Ingredient
1 x 500g fish, (e.g. bream, snapper, dart, morwong), for frying
a little plain flour
vegetable oil, for deep-frying
2 garlic cloves, sliced
3 slices fresh ginger, cut into strips
50g yellow soya beans
2 tablespoons water
a little sugar, to taste
light soya sauce, to taste
1-2 red chillies, sliced diagonally

Method

  1. Clean and scale the fish and dry it. Make 2–3 slashes through to the bone on each side, and dust with flour.
  2. Heat plenty of oil in a wok and fry the fish until it is cooked and crisp on the outside. Drain and set aside, keeping the fish warm. Leaving 2 tablespoons oil in the pan, fry the garlic and ginger until they are light brown. Mash the beans into a paste, add this to the pan and stir-fry until brown and cooked. Add 2 tablespoons of water and the sugar and soya sauce to taste, stirring all together to produce a sauce. Pour this over the fish and serve garnished with sliced fresh red chilli.
  3. This is also a popular way of cooking mussels in their shells. Clean and beard the mussels in their shells. Make the sauce, adding the sliced chilli after the beans. Add the mussels to the pan after the chilli and stir-fry until they open, then add sugar and soya sauce if you need it, stir and serve.
Tags:
SBS
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