Ingredients
- 4 garfish
- plain flour
- 1 litre of oil
- 2 large red chillies
- 1/4 cup of spring onion
- 1 handful of chopped coriander
- lemon wedges and Szechuan pepper and salt, to serve
Method
This dish is from Kylie Kwong.
For 2 people, scale and gut 4 garfish and pat dry.
With a sharp knife, make three diagonal slits into the side of each fish then repeat in the opposite direction to create a diamond pattern. Turn each fish and repeat on the other side. Dust lightly with plain flour.
Heat a litre of oil in a hot wok until there's a slight ripple effect on the surface, carefully add garfish and fry, two at a time, for about 3 minutes or until golden brown. Drain on absorbent paper.
Add 2 large red chillies to the hot oil and fry to a deep, bright red colour.
Remove and drain well, chop coarsely and put in a small bowl with 1/4 cup of finely sliced spring onion.
To serve
Arrange garfish on a platter and garnish with a handful of chopped coriander, the bowl of shallots and fried chillies, lemon wedges, Szechuan pepper and salt.
