🤠's easy Deep Fried Garoupa in Thai Sweet Chilli Sauce
You will need :
1. A fresh or frozen fish, about 700g-1kg (I got my Tiger Garoupa frozen from Lotus for RM48). Tip : Bigger fish might not fit in a standard wok for deep frying
2. Garnishing - onion, tomato, red pepper, sliced. Fresh pineapple, cubed.Thai sweet chilli sauce, Brown sugar, Ketchup, fish sauce, white vinegar. Corn flour in water as thickener.
Step 1. Clean and scale fish. Score cuts in skin about 1 cm apart. Dry in fridge with towel.
Step 2. Heat oil in wok. Test with chopsticks.
Step 3. Rub salt on fish. Coat fish in corn flour. Shake excess flour off. Tip: Make sure flour and salt gets into horizontal cuts.
Step 4. Fry fish for 15-20m. Turn after every 5 min. Drain over paper towels
Step. 5. Fry onion and red pepper until aromatic. Add tomato and pineapple cubes. Add Thai sweet chilli sauce, ketchup, white vinegar, brown sugar and corn flour thickener. Spoon sauce and garnishings over fish and serve immediately



