by pauljoseph
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Jestei's Testing Notes:
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4 fillets of fish (any fish, but firm, flaky white fish like grouper, fluke, U.S. farm-raised catfish or tilapia work well) Ask a question about this ingredient
10gm Chilli powder Ask a question about this ingredient
3gm Turmeric Ask a question about this ingredient
5gm Black pepper Ask a question about this ingredient
½ tsp Ginger garlic paste (or equal parts grated ginger & garlic) Ask a question about this ingredient
1 tsp Lime juice Ask a question about this ingredient
Salt to taste Ask a question about this ingredient
Rice flour to coat Ask a question about this ingredient
Oil for shallow frying (something neutral with a high smoke point, like canola or grapeseed) Ask a question about this ingredient
Clean, cut and wash the fish. Prepare a thick paste with all remaining ingredients (besides the rice flour and oil) and apply it to the fish. Keep it aside for some time.
Ask a question about this stepCoat the rice flour into the marinated fish, shallow fry in oil and remove.
Ask a question about this stepI made this last night (again, yay!) with my Slow Food Oahu cooking club. It was delicious with your cucumber pachadi and coconut cilantro chutney.
I agree, rice flour is wonderful for frying. It's light but I think its best quality is the crunch it gives the coating.
We enjoyed this for dinner the other night as well. Thanks for this easy and delicious recipe.
You are welcome
I made this for dinner a few nights ago and everyone enjoyed it. What a lovely, easy to put together recipe. Thank you pauljoseph!
thank you gingerroot
Thank you Sagegreen this really an award for me
gm=gramI 450 grams equal to 1 pound
Peter works for food52 and thinks up ways to make the website better.
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I made this last night and it was incredibly spicy! The pepper was the only thing I could taste. I measured everything precisely with a kitchen scale...is it supposed to be so hot?