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Fried Monkfish Coated With Rice Noodles
Recipe
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Category : seafood |
Style : deep-fry | Serve : 4 |
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Medallions of fish meat coated with rice noodles and deep-fried to perfection.
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Ingredients |
| 450 g |
Monkfish |
| 150 g |
Rice noodle (vermicelli) |
| 50 g |
Corn flour |
| 1 clove |
Garlic, finely chopped |
| 2 egg |
Beaten |
| 1 tsp |
Root ginger, freshly grated |
| 2 tbsp |
Soy sauce |
| - |
Oil for deep frying |
| - |
salt and black pepper |
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The Dipping Sauce |
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| 2 tbsp |
Soy sauce |
| 2 tbsp |
Rice vinegar |
| 1 tbsp |
Sugar |
| 2 pieces |
Red chilies, thinly sliced |
| 1 stalk |
Spring onion (cilantro), thinly sliced |
Method :
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Trim and cut monkfish into 2 1/2 cm thick
medallions. Marinate with ginger, garlic and soy sauce and set aside for approx. 10 minutes.
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Prepare the dipping sauce in the meantime by
combining soy sauce, vinegar and sugar in a small saucepan and bring to boil and adjust
seasoning.
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Remove from heat, add the chilies and spring
onion and set aside until required.
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Using a kitchen scissor, cut noodles into 4 cm
lengths and spread them in a shallow bowl.
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Coat the fish medallions in corn flour, dip in
beaten egg and cover with the cut noodles, apply a little pressure to fish so that they
stick.
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Heat oil for deep-frying in a deep pan and
insert the fish medallions, 2 - 3 pieces at a time, into the heated oil for as long as it
takes to turn the noodle coating fluffy, crisp and light brown.
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Drain and serve hot on a platter, lined with
banana leaves (optional), accompanied by the dipping sauce.
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Asian Melting Pot
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