@kelly.cooks
Sometimes fish can be bland, but this pan-fried chili-garlic fish is anything but. The garlic’s strong flavor balances the chili’s heat, making the fish taste incredible. For the fish: 300g batang fish 1 tsp salt Some white pepper For the rest of the dish: 10 dried chilli, rehydrate and deseeded and chopped 10 cloves of garlic, chopped ¼ tsp sugar ½ tsp sugar Spring onion, chopped 1. Slice the fish into ½-inch thick pieces, season with salt and pepper, and set aside. 2. Heat oil in a pan over medium-low heat, enough to cover the surface. Add the chili and garlic, frying until fragrant. Once it starts sizzling, add a bit of salt and let the chili and garlic crisp up. 3. Drain the oil from the chili and garlic, then return the oil to the pan to fry the fish. 4. Place the fish in the pan and let it cook until the edges turn white, about 2 minutes per side, until golden. Remove any excess oil. 5. Add the crispy garlic and chili back in, mixing everything together. Finally, add some sugar to balance the flavor. Garnish with spring onions and serve! #asianfood #easyrecipe #sgfoodie #sghomecook #sghomecooking
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