Deep Fried Chilli Fish

INGREDIENTS

• 2x500g(1lb)whole fish such as bream,snapper,cod,haddock,white grouper.
• 4 red chillies, chopped
• 4 fresh coriander roots
• 3 cloves garlic, crushed
• 1 teaspoon black peppercorns,crushed
• vegetable oil for deep-frying

Red chilli sauce

• 2/3 cup (179g, 5 1/2oz) sugar
• 8 fresh red chillies, sliced
• 4 red or golden shallots, sliced
• 1/3 cup (90ml,3fl oz) coconut vinegar
• 1/3 cup (90ml,3fl oz) water

STEPS:

1. Make diagonal slashes along both sides of the fish. In a food processor, place chopped chillies, coriander roots, garlic and black peppercorns and process to make a paste. Spread mixture over both side of fish and marinate for 30 minutes or more.

2. In a saucepan,place the sugar,sliced chillies,shallots,vinegar and water.Cook,stirring,over a low heat until sugar dissolves.Bring mixture to simmering and simmer,stirring occasionally,for 4 minutes or until sauce thickens.

3. Heat vegetable oil in a wok or deep-frying pan until a cube of bread dropped in browns in 50 seconds.Cook fish,one at a time,for 2 minutes each side or until crisp and flesh flakes when tested with a fork.Drain on absorbent kitchen paper.Serve with chilli sauce.

NOTES:

1. Put less red chilli, maybe 4 fresh ones and more shallots,6-7 pieces.

2. I replaced coconut vinegar with normal vinegar as unable to find at all.