This recipe is very much similar to the lemon chicken which you usually get at Chinese restaurants, but instead of chicken I used fish and also piled on the ginger. That said, frankly, this recipe is a little time consuming, but it is worth the time and effort and it turned out really yummy!
The sauce for this dish requires finely shredded lemon rind. The way I do it is first I peel off the rind in strips using a vegetable peeler and then cut it into thin strips.
finely shredded lemon rind |
combined sauce ingredients |
coat fish fillet with the beaten egg |
then coat it with rice flour |
shallow fry coated fish fillets in a pan |
Crispy fried fish fillets |
Heat up the sauce mixture stir in the cornstarch.
heating up the sauce mixture |
yummy honey lemon fish |
HONEY LEMON FISH
2 dory fish fillets (approx. 300g)
3 tbsp rice flour
1 egg (beaten)
Oil for frying
For Sauce:
4 tbsp lemon juice (more if desired)
1 tbsp finely shredded lemon rind (1 medium lemon)
1 tbsp grated ginger (less if not a fan of ginger)
3 tsp light soy sauce
2 tsp sweet thai chilli sauce
2 tbsp honey
2 tbsp water
1 tsp cornflour/cornstartch
Directions
1) Combine sauce ingredients except cornflour in a bowl and keep aside.
2) Mix cornflour with about 1 tbsp of water and keep aside.
3) Cut fish fillets into desired size.
4) Heat oil in a pan.
5) Coat fillets with beaten egg first and then with rice flour. If you don't have rice flour, plain flour or cornflour will do.
5) Once the oil in the pan is hot enough, shallow fry the coated fish fillets.
6) Remove fillets from oil once they turn golden brown and place them on kitchen roll to remove excess oil.
7) Heat up combined sauce ingredients and add in the mixed cornflour. Stir until desired consistency.
8) Toss in fried fish fillets and coat evenly.
I added quite a bit of ginger in this recipe since I love ginger in my cooking. But those who don't like very strong ginger flavour in their food, may reduce the amount used by half. You can even substitute the fish for chicken.
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