Recipe Cuisine: Thai
Theme: 10 Iconic Asian Ingredients
Mala Penang Fish
By: Jan
Ingredients
- 1 whole barramundi
- 2 egg yolks
- Corn starch
- 2 tbsp Penang curry paste
- 150ml coconut milk
- 2 kaffir lime leave
- 1 tsp ground Sichuan peppercorn
- Oil for deep frying
Product used in recipe
- VALCOM - CURRY PASTE PANAENG
Method
- Prepare fish by filleting both side of the fish to just before the tail, leaving the fish intact by the tail.
- Make Criss cross pattern on fish Filets
- Rub yolk all over the fish and dust with cornstarch. Deep fry for 15 mins or until golden.
- Sauce Heat up 2 tbsp of oil and paste and add coconut milk, kaffir leave and Sichuan peppercorn
- Plate fish and pour sauce all over the fish and garnish and eat!
