Wednesday, June 29, 2011
Fried Parrotfish with Golden Garlic
Here's the recipe:
1 parrot fish tail (I used half slice )
4-5 tbsp chopped garlic
1 tbsp oil
2 tbsp chopped garlic
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tbsp shaoxing wine
100 ml water
Clean the parrot fish tail, rub some salt and leave for 5 minutes.
In a bowl, combine soya sauce,oyster sauce,sugar,shaoxing wine and water,mix well.
Wash the parrot fish tail, and pat dry.
Heat up oil for deep-frying, deep-fry fish tail until golden brown.
Dish and drain.
Put chopped garlic into the same wok and deep-fry until crispy.Dish and drain.
Sprinkle onto the fried parrot fish tail.
Heat up oil,stir-fry chopped garlic until fragrance.
Add in the combined sauce and bring to boil.
Remove from heat and pour over the fish.
*I don't like the garlic in the sauce, so I drain it, before pour it over the fish.
This is parrot fish looks like, I asked the fishmonger to clean and cut for me, otherwise, it's hard for me to cut it into 2.