Mmm. Fishy.
I made this last night with my crispy shrimps.
Angler fish* with Lime & Chile Sauce
4 x 4-oz. fish fillets
1/4 cu rice flour or cornstarch
6 tbsp. vegetable or peanut oil
4 garlic cloves, crushed
2 large fresh red chiles, seeded and sliced
2 tsp. jaggery or brown sugar
juice of 2 limes
grated rind of 1 lime
boiled rice, to serve
1. Toss the fish in the flour, shaking off any excess. Heat the oil in a wok and cook the fish on all sides until browned and cooked through, taking care when turning not to break it up.
2. Lift the fish out of the wok and keep warm. Add the garlic and chiles and stir-fry for 1-2 minutes, until they have softened.
3. Add the sugar, the lime juice and rind, and 2-3 tablespoons of water and bring to a boil. Let simmer gently for 1-2 minutes, then spoon the mixture over the fish. Serve immediately with rice.
*I used cod instead of angler fish because that's what I had.
This is a really flavorful dish. I didn't expect it to be so...limey, but I thought it was quite good.
Angler fish* with Lime & Chile Sauce
4 x 4-oz. fish fillets
1/4 cu rice flour or cornstarch
6 tbsp. vegetable or peanut oil
4 garlic cloves, crushed
2 large fresh red chiles, seeded and sliced
2 tsp. jaggery or brown sugar
juice of 2 limes
grated rind of 1 lime
boiled rice, to serve
1. Toss the fish in the flour, shaking off any excess. Heat the oil in a wok and cook the fish on all sides until browned and cooked through, taking care when turning not to break it up.
2. Lift the fish out of the wok and keep warm. Add the garlic and chiles and stir-fry for 1-2 minutes, until they have softened.
3. Add the sugar, the lime juice and rind, and 2-3 tablespoons of water and bring to a boil. Let simmer gently for 1-2 minutes, then spoon the mixture over the fish. Serve immediately with rice.
*I used cod instead of angler fish because that's what I had.
This is a really flavorful dish. I didn't expect it to be so...limey, but I thought it was quite good.