Fried Fish Fillet with Thai Chili Sauce

I am craving of chilies....and here's My Sambal Fish :)

Ingredients:

6 pcs of fish fillet (coated with flour, salt and pepper)

3 pcs big chili sliced

1 pc big onion sliced

2 pcs garlic chopped

2 tsp Thai Chili Sauce

Methods:

* In a wok and deep frying pan, heat up enough vegetable oil to cover fish fillets when frying until golden brown. Set aside

* In a new pan, pour over 1 tbsp spoon of the vegetable oil. Under medium heat, put in garlic, onion and chilies and fry until fragrance.

* Add in fried fish fillets and Thai chili sauce and stir well. Serve hot 

Fish & Chips

Today, I am trying to satisfy my children's craving of Fish & Chips. Serve with my homemade coleslaw and potato wedges that I bought from NTUC last night.

Serves 5-6 

INGREDIENTS:

1 packet sutchi fillet, thawed (cut into 4 pieces)

Half a packet of Potato Wedges

2 litres of vegetable oil

1 1/4 cups plain flour

2 egg (beaten well)

1 cup bread crumbs

1/2 tsp salt

Method:

* In a bowl, combine 1 cup flour, pepper and a pinch of salt 

* In another bowl, beat the eggs well

* Pour the bread crums into a plate

* One by one, dip both sides of the fish fillets in this flour to coat evenly, eggs and bread crumbs.

* Pour enough oil into a wok for the potatoes and fish fillets to be fully submersed. Heat the oil to 160 deg C

* Place immediately place the fillets into the hot oil and cook for four to five minutes, until golden. Remove the fish and drain on paper towels.

* Once all the fish fillets have been cooked, fry the potato wedges in the 190 deg C oil until golden and crispy. Remove from the oil, drain and season with salt and pepper


Enjoy :D