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A spicy and flavour packed stir fry in which we used sea bass or any white fish, which has been deep fried in a crispy tempura batter. The fish is then briefly added to the stir fry, before being served so that it retains its crispy texture, yet is still packed with flavour!
The recipe should make enough for about 2 portions and be ready from scratch in around 30 minutes.
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Special Cooking Equipment Used
Step 1: Start by deep frying 2 sea bass fillets, or any white fish, which have been cut into bitesized pieces and mixed with 2 tbsp of tempura flour and 1/8 teaspoon of salt. Fry until the fish is crispy and golden brown.
Step 2: Next heat 3 tbsp of cooking oil in a wok, and when hot add in 2 cloves of finely chopped garlic, and fry the garlic for about 20 seconds. Then add in 2 tbsp of sliced krachai, and stir fry with the garlic for about 1 minute until the krachai begins to brown.
Step 3: Next add in 5 pairs of torn kaffir lime leaves, and stir fry everything for another 30 seconds. Then add in 3 sliced bird eye chillies, and 3 tbsp of fresh peppercorn, 2 tbsp of oyster sauce, and 1 1/2 tbsp of fish sauce.
Step 4: Continue stir frying, and add in about 1 tbsp of water after a minute or two, to stop it getting too dry, along with the deep fried crispy fish that we made earlier. Stir fry for a final 30 seconds or so making sure you mix the sauce in with the fish, but be sure not to cook the fish for too long as we don’t want it to go soggy. Then just serve with some steamed rice and enjoy!
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