Vietnamese Seafood Recipes - Aromatic Fish

Ingredients

• 375g (3/4lb) white fish fillets (turbot, sole, plaice)

• 2 egg whites

• 1 heaped tbsp corn-flour (cornstarch)

• vegetable oil

• 6 shallots, or 3 small red onions, thinly sliced

• 4 cloves garlic, crushed

• 1 heaped tsp fennel seeds, slightly crushed

• 1 dried red chili, crushed

• juice of 1 lime or lemon

• 2 tsp sugar

• 2/3 cup water

• 2 tsp fish sauce

• sprigs of daun kesom or mint

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Method:

1. Cut fish into 6 cm (2 1/2 inch) squares. Beat egg whites lightly and brush over fish, then coat lightly with corn-flour (cornstarch).

2. Heat 2.5cm (1 inch) oil in a frying-pan and fry fish to a deep golden brown. Lift out and drain. Keep warm.

3. Pour off al but q tablespoon oil and fry sliced onions with garlic, fennel seeds and dried chili for 3 minutes. Add lemon or lime juice, sugar and water. Bring to the boil, stir, then simmer for 3 minutes. Return fish slices, splash in fish sauce and cook on low heat for 5 minutes.

4. Lift fish onto a serving dish, pour on a little of the sauce and garnish with sprigs of fresh daun kesom or mint.