This is another common dish you’ll find at a Hong Kong style restaurant. As soon as you bite into that seasoned crispy batter and moist flaking meat you’ll understand why it’s so popular. The key to this dish is simplicity. There’s nothing much to it but everything works so well together. My favourite part is the vibrant garnish of fried garlic, ginger, green onion and chili which adds that extra boost of intense flavour.
This was my first attempt and I was quite pleased by the result. Perfect with a bowl of rice.
- 2.5 tbsp self raising flour
- 2 tbsp of oil
- 1 tbsp of water
- 1 flounder
- Oil for frying
- 2 spring onion sliced roughly
- 2-3 chilies chopped roughly seeds removed
- 3 cloves of garlic chopped finely
- a small knob of ginger chopped finely
- 1 tsp salt
- 1 tsp chicken powder
- Dash of 5 spice
- Dash of ground coriander
- sprinkle of sugar
- Prep fish and season with salt and pepper.
- Mix flour with oil until paste forms. Mix oil little by little.
- Add in water little by little until thickish lava like batter forms
- Coat fish in batter. It may be more practical to spread the batter over the fish.
- Lightly coat fish in corn flour, doesn’t matter if its a bit patchy
- Heat oil in pan on medium to high heat.
- Lift fish and place into oil. Don’t touch it and let it crisp up.
- After frying for around 5 minutes flip and fry for another 6 minutes. Our pan didn’t fit the fish entirely so you may need to shift it around to make sure all parts are cooked through. Using two spatulas helped.
- Take out fish and place on presenting plate
- Heat a little of the remaining oil in a small saucepan or wok on high heat. Add in garlic and ginger. Mix around regularly to prevent burning.
- After the ginger and garlic are just starting to turn golden brown, place in chili and spring onion. Mix around for a bit until garlic and ginger have turned gold. Take out immediately and drain on paper towel.
- Scatter the drained mixture ontop of fried fish.
- Combine salt mixture ingredients and taste. Then sprinkle lightly and evenly over fish.
- Serve and enjoy!