6 x 200g sea bass or snapper fillets, skin on (or any other fish fillets you fancy)
¼ cup corn flour (cornstarch)
1 tsp baking soda
vegetable oil for shallow frying
2 spring onions (scallions), finely sliced
sea salt
lime wedges to serve
Sweet chilli sambal:
2 long red chillies, roughly chopped
3 red Asian shallots, roughly chopped
4 garlic cloves, roughly chopped
3 tbsp vegetable oil
2 tomatoes, chopped
2 tbsp fish sauce
2 tbsp tamarind concentrate
3 tbsp honey
What a flavour bomb!!
This was so simple and easy to make with the food processor. The tamarind concentrate is a must, and just did magical things mixed with the honey and chilli paste. The tips for getting the fish skin crispy were spot on, and Marion is so good at highlighting the little touches to elevate the dish to restaurant worthy. I was so surprised and happy at how well it turned out! Can’t wait to make it again for the family.
The joy of cooking
Trying all these dishes . Is a joy to having fun while enjoying & learning new ways to cook.
Comes with a beautiful smile thankyou for shareing