Monday, 31 October 2005

Deep Fried Grouper With Bread

All along I have being doing Prawn Toast but recently after seeing one of the recipe which used fish instead of prawn I decide to give it a try. I bought a piece of grouper fillet From NTUC and cut it into 6 equal pieces and come out with this Deep-Fried Grouper With Bread.


Ingredients: (makes 6 pieces)
1 Piece (200g) Of Grouper Fillet
3 Slices Of White Thick Bread, cut into 6 pieces
1 Egg
Spring Onion For Deco

Seasonings:
1/2 Tablespoon Cooking Wine
1 Teaspoon Soy Sauce
1 Teaspoon Cornflour
Dash Of Pepper

Methods:
1. Rinse fish well and cut into 6 equal pieces around 5cm x 3cm long.
2. Remove crust from bread and cut into the same size of the fish.
3. Beat egg and combine egg with fish and seasoning well.
4. Stick a piece of fish meat onto a piece of bread and coat with some cornflour.
5. Deep-fry in hot oil until bread is golden and crispy and the fish is soft and tender.
6. Decorate with Spring Onion and serve with mayonnaise on the side as a dip.


Other than the fish dish above, here is another dish for tonight which is Chicken in Black Fermented Bean Sauce. This is a very appeasing dish to go with rice and the combination of  bell-pepper and chicken makes the overall taste a great combo.

Ingredients:
2 Chicken Leg Portions
8 Shallots, skin removed
4 Cloves Garlic, skin removed
1 Tablespoon Black Fermented Bean, rinse well
1/2 Green & Red Bell-pepper, Cubes
1 Teaspoon Mince Garlic
3 Slices Ginger
1/2 Cup Water

Seasonings:
1 1/2 Tablespoons Oyster Sauce
2 Tablespoons Rice Wine
1/2 Tablespoon Sugar
1/2 Tablespoon Soy Sauce
1/2 Tablespoon Cornflour
Dash Of Sesame Oil

Methods:
1. Cut chicken legs into pieces and marinate with 1 tablespoon soy sauce, 1 tablespoon rice wine and 1 teaspoon cornflour for about 30 minutes.
2. Heat oil in wok and pan-fry chicken, garlic cloves and shallots until almost done. remove and drained
3. Heat 2 tablespoons oil in wok, stir-fry ginger, bell-pepper, black bean and minced garlic until fragrant.
4. Pour in water and seasoning, add chicken mixture and cook until liquid dry up and chicken is cooked.

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