Double Fish in Crispy Basket

Name: Double Fish in Crispy Basket
Yield: 10
Ingredients: 1.0pc Ginger Flower; 30.0g Chilli Padi; 40.0g Red Chilli; 30.0g Blue Ginger; 20.0g Lemongrass; 15.0g Shallot; 100.0g Pineapple; 40.0g Knorr Professional Concentrated Tamarind Sauce 850g; 10.0g Knorr South East Asian Spice Paste 600g; 20.0g Knorr Chicken Seasoning Powder 1kg; 50.0g Fish Sauce; 30.0g Sugar; 100.0g Water; 25.0g Margarine; 25.0g Knorr Golden Salted Egg Powder 800g; 25.0g Knorr Potato Flakes 2kg; 2.0g Curry Leaf; 5.0g Knorr Chicken Seasoning Powder 1kg; 15.0g Sugar; 4.0pc Tomatoes; 4.0pc Lady’s Finger; 1.2kg Grouper; 1.0pc Crispy Basket

Imagine this. Chunks of deep-fried tender fish coated with buttery, salted egg yolk sauce, finished off with the perfect balance of sweet, spicy, aromatic, hot and savoury. Well, that’s now a delightful reality for your next dinner guests!

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Seasonings A: Nonya Sauce

Ginger Flower 1.0 pc
Chilli Padi 30.0 g
Red Chilli 40.0 g
Blue Ginger 30.0 g
Lemongrass 20.0 g
Shallot 15.0 g
Pineapple 100.0 g
Knorr Professional Concentrated Tamarind Sauce 850g 40.0 g
Knorr Professional Concentrated Tamarind Sauce 850g
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FoodXervices

Lim Siang Huat

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Knorr South East Asian Spice Paste 600g 10.0 g
Knorr Chicken Seasoning Powder 1kg 20.0 g
Fish Sauce 50.0 g
Sugar 30.0 g
Water 100.0 g

Seasonings B: Golden Lava Salted Egg Powder

Margarine 25.0 g
Knorr Golden Salted Egg Powder 800g 25.0 g
Knorr Potato Flakes 2kg 25.0 g
Curry Leaf 2.0 g
Knorr Chicken Seasoning Powder 1kg 5.0 g
Sugar 15.0 g

Double Fish in Crispy Basket

Tomatoes 4.0 pc
Lady’s Finger 4.0 pc
Grouper 1.2 kg
Crispy Basket 1.0 pc

Asian

Fish/Seafood

Main course

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Preparation

Seasonings A: Nonya Sauce
- In a food processor, blend seasonings thoroughly. Stir fry till fragrant, set aside.
Seasonings B: Golden Lava Salted Egg Powder
- Mix well seasonings B, roast in a preheated oven at 150°C for 20mins to form golden lava salted egg powder, set aside.
Double Fish in Crispy Basket
- Cut lady’s fingers and tomatoes into slices.
- Wash grouper, remove head and tail. Fillet grouper and portion flesh into slices.
- Place grouper head and tail together with half of the fish slices in a steamer, steam for 10mins till cooked.
- Deep fry the remaining fish slices till crispy and golden brown. Strain dry. Toss fish slices with golden lava salted egg powder till evenly coated, place in crispy basket.
- Briefly fry and blanch lady’s fingers, strain dry.
- Lay steamed fish slices, lady’s fingers and tomato slices in mentioned order around the crispy basket.
- In a pan, heat some oil and add in seasonings A, bring to boil. Pour sauce over fish slices and serve.

Asian

Fish/Seafood

Main course

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Double Fish in Crispy Basket

Ingredients