Crispy Fish Fillet with Pickled Vegetables

Name: Crispy Fish Fillet with Pickled Vegetables
Yield: 10
Ingredients: 1.0kg Grouper Fillet, 100g each, skin on; 2.0tbsp Knorr South East Asian Spice Paste 600g; 1.0pc Juice of a Lime; 57.0g Margarine; 1.0pc Lemongrass (white part), bruised; 2.0pc Salam Leaf; 3.0pc Kaffir Lime Leaf; 473.0ml Water; 4.0tbsp Vinegar; 4.0tbsp Knorr Rock Sugar Honey Sauce 3kg; 0.0pc ½ no Carrot, batonnet cut (1 inch long); 1.0pc Cucumber, batonnet cut (1 inch long); 5.0pc Red Chilli, sliced diagonally; 0.0g Salt, to taste; 0.0pc Red Onion, chopped; 4.0pc Candlenut; 3.0pc Garlic Cloves; 0.0pc Ginger (1 inch); 0.0pc Galangal (1 inch); 0.0pc Turmeric (1 inch); 0.0pc Red Chilli, sliced; 0.0tbsp Crispy Fried Shallots; 0.0pc Chinese Celery (1 handful), chopped; 1.0tsp Knorr Concentrated Chicken Stock 1kg

Crispy Fish Fillet with Pickled Vegetables – - Recipe

Simple to prepare, this dish is perfect for busy weeknights without compromising flavour. Crispy fish fillets with a kick of Knorr South-East Asian Spice and an extra zing from some picked vegetables make this a hands-down winner!

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Crispy Fish Fillet with Pickled Vegetables Preparation

Grouper Fillet, 100g each, skin on 1.0 kg
Knorr South East Asian Spice Paste 600g 2.0 tbsp
Juice of a Lime 1.0 pc
Margarine 57.0 g
Lemongrass (white part), bruised 1.0 pc
Salam Leaf 2.0 pc
Kaffir Lime Leaf 3.0 pc
Water 473.0 ml
Vinegar 4.0 tbsp
Knorr Rock Sugar Honey Sauce 3kg 4.0 tbsp
Knorr Rock Sugar Honey Sauce 3kg
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FoodXervices

Lim Siang Huat

Teo Soon Seng

More info
½ no Carrot, batonnet cut (1 inch long)
Cucumber, batonnet cut (1 inch long) 1.0 pc
Red Chilli, sliced diagonally 5.0 pc
Salt, to taste
Red Onion, chopped
Candlenut 4.0 pc
Garlic Cloves 3.0 pc
Ginger (1 inch)
Galangal (1 inch)
Turmeric (1 inch)
Red Chilli, sliced
Crispy Fried Shallots
Chinese Celery (1 handful), chopped
Knorr Concentrated Chicken Stock 1kg 1.0 tsp

Asian

Fish/Seafood

Main course

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Preparation

Crispy Fish Fillet with Pickled Vegetables Preparation
- To prepare the fish, rub fish with salt, 1 tbsp of south-east asian spice paste, and lime juice. Set aside for 30 minutes. Once marinated, heat up oil in a wok to deep-fry the fish until golden in colour (but not too dry). Set aside.
- To prepare the paste, roughly chop red onion, candlenut, garlic, ginger, galangal, and turmeric. Then, transfer to a food processor. Add in chilli and process into a paste.
- Heat up the wok with margarine, and saute the lemongrass, salam leaves, and kaffir lime leaves till fragrant. Add in the blended paste and the remaining tbsp of south-east asian spice paste.
- Bring the heat up until the paste is bubbling, then lower the heat. Simmer until it is thoroughly cooked, fragrant, and the oil separates from the paste.
- Add in chicken stock, water, vinegar and rock sugar honey sauce. Cook till the mixture is boiling and the spice is slightly set.
- Add in carrot, cucumber, fish, and red chilli.
- Bring up the heat for a quick boil, and stir-fry for another 3-5 minutes till cooked through.
- Best served with fragrant steamed rice and garnish with crispy fried shallots and chinese celery.