Serves:4
Preparation time:20 minutes - 12 hours
Marinating time:20 minutes - 12 hours
Difficulty:Easy
Ingredients:
- 4 x 160-200 gram while fish fillets, bones removed
- ½ cup Chang’s Oyster Sauce
- 2 tbsp. plain flour
- 2 spring onions, white and pale green parts only, thinly sliced
- 1 medium red chilli, seeds removed, thinly sliced lengthways
- 1 cup coriander leaves
- 1 cup basil or Thai basil leaves
- ¼ cup sprigs of dill
- ½ medium red chilli, cut into long fine strips - optional
- 2 tbsp. fried shallots - optional
- 2 tsp. extra virgin olive oil
- 1 tsp. Chang’s Sesame oil
- 1 tsp. Chang’s Light Soy Sauce
- 1 tsp. rice vinegar
- Lime, quartered, to serve
Method:
- Marinate the fish for 20 minutes up to 12 hours in the Chang’s Oyster Sauce.
- Mix the olive oil, sesame oil, light soy sauce and rice vinegar in a bowl and add the coriander, basil and dill, tossing to coat.
- Wipe off excess oyster sauce from the fish and dust lightly in flour. Then fry the fish in the neutral oil in a frying pan over medium heat until just cooked.
- Place a piece of fish on each of four plates and top with the herb salad and the chilli and/or fried shallots if using. Place lime quarter beside the fish.
- For the gluten free, swap the plain flour for a gluten free variety.
