Fried Fish in Chilli Sauce

Ingredients (serves 3-4 persons)

Lobo Seafood Chilli Sauce 1 packet
Grouper or other fish 1
Vegetable oil for frying
Water 1 cup (240 ml)

Preparation

Because people of Southeast Asia believe that fish from the sea are more dedicate in flavour and texture than fresh-water fish, Lobo cooking expertise has developed its Seafood Chilli Sauce to add a spicy and distinctive taste that does not overpower the dedicate taste of the fish itself. A wonderful way to serve fish with a difference.

• Wash fish thoroughly. Make cuts on both sides and leave to dry.

• Place a pan on the stove and add just enough oil to cover the fish. Fry fish at medium heat one side at a time. Remove and pat dry when golden brown.

• Dissolve Seafood Chilli Sauce in water. Heat until boiled.

• Remove sauce and dress it on the fried fish. Garnish with coriander leaves and chilli.

• Serve with hot steamed rice.

Tips

• When shopping for fish, pick ones with clear eyeballs firm in the sockets, fresh red gums; firm, pressure-resisting meat; glossy skin with thin, clear coat all over the body.

• Any scales must be shiny and flat against the skin.

• Ask the seller to gut and de-scale the fish for you.

• To prevent oil splashing, rub salt on fish before frying. This also prevents the fish from sticking to the pan.