Ingredients Jump to Instructions ↓

  1. 4 3 tablespoons 3 tablespoons 500 g 4 tablespoons Ginger Sauce

  2. 1 tablespoon 1 tablespoon 250 ml 2 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon 2 tablespoons 1/2 teaspoon Oil, for deep frying Finely shredded ginger Fish fillets Flour, mixed with a pinch of salt and white pepper Oil Minced garlic Chicken stock Grated ginger Tamarind juice Oyster sauce Fish sauce Sugar White pepper

Instructions Jump to Ingredients ↑

  1. : To make the Ginger Sauce, heat the oil in a wok over high heat. Stir fry the garlic for about 1 minute until fragrant. Add the rest of the ingredients, stir well and bring to a boil. Reduce heat to medium and simmer for about 3 minutes until the sauce is thickened. Set aside. Deep fry the shredded ginger in 3 tablespoons of oil over high heat until golden brown and crispy. Set aside. Lightly coat the fist fillets with the seasoned flour. Heat the oil in a wok over high heat and deep fry the fillets until golden brown and crispy, 3 to 5 minutes. Place on a serving platter. Pour the Ginger Sauce over the deep-fried fillets. Garnish with crispy fried ginger on top and serve hot with steamed rice.


Send feedback