Fish topped with chili

  • 1 fish weighing about 400-500 g.
  • 1 tbsp tamarind water.
  • 3 tablespoons sugar.
  • Shallots, coarsely chopped 1 head.
  • 2 cloves garlic, coarsely chopped.
  • Coriander
  • 2 tablespoons fish sauce.
  • Cayenne pepper, coarsely chopped. 3 tablets.
  1. First. Chevron beside the fish on both sides. Time to make fried fish cooked easily and unripe throughout the body.
  2. Two. Put oil (about 1/2 cup or enough to flood the fish) in a wok over low heat. Fried fish cooked one side. (One side takes about 10 minutes) and not fried fish back until either one is ripe. I will not eat meat mushy.
  3. Three. Cooked on one side, then back to the other side. The time is not ripe to fry the other side for as long as the first. (Takes about 5 minutes) when the fish is cooked, remove it, then put it on paper. Arrange on a plate and take it to them.
  4. Tip: In order to get the fish up. The fried fish is to bake it in the oven at about 350 degrees F (~ 175 ° C) for 10 minutes.


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