Categories: Fish, Frying, Spices, seafood

Ingredients

• 1 fish (such as mackeral/pomfret/ fish fillet)
• 1 clove of garlic
• Cooking oil
• 1 tsp tumeric powder
• 1 tsp black pepper
• pinch of salt
• pinch of sugar
• 1 red chilli
• 1 tsp corn starch
• 1 sprig of thai basil/curry leaves (optional)

Directions

1. Clean the fish and marinate with tumeric powder, black pepper, salt, sugar, and corn starch. If using whole fish, make two cuts across the thickest part of the fish so that it will cook evenly.

2. Dice the garlic finely. Slice the chilli lengthwise and remove the seeds, then cut into strips. If you have thai basil or curry leaves, slice into strips.

3. Heat oil in wok and add the garlic, basil and chilli. Fry till fragrant — remove the mixture when the garlic turns brown. Fry the fish until golden brown on both sides.

4. Remove from pan and garnish with garlic and chilli strips.

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