Ingredients
1 Grouper (approximately 1 kg)
Half a bowl of flour
1 tsp salt
1 tsp pepper
3 cup of cooking oil
1 small cucumber
1 large tomato
1 large onion
2 heaped tbsp minced garlic
3 tbs chilli sauce
3 tbs tomato ketchup
1 tbsp fish sauce
1 tbsp corn flour
3 tbsp water
1 big red chilli or 3 chilli padi
1 stalk spring onions, jullienned Method
1. Gut, scale and clean the fish.
2. Carefully fillet the fish from the bottom of the tail to the stomach on both sides, leaving approximately 1 inch along the top.
3. Using strong kitchen shears, remove the entire frame of bones by cutting it at the point where it joins the head and the tail.
4. Snip the smaller bones one by one, making sure that the top 1 inch of the fish is intact and the fish is still in 1 whole piece.
5. Pat dry and season with the salt & pepper.
6. Spread the two flaps of fish and also the head apart so it becomes one flat piece. Cover and set aside in fridge.
7. Cut cucumber (remove seeds, skin optional) and tomatos into cubes.
8. Remove seeds and cut chilli into strips.
9. Take fish out from fridge and coat entirely with flour.
10. Heat oil in a wok. Make sure the oil is very hot before lowering the fish in carefully.
11. When the bottom is golden brown, flip the fish over very carefully with spatulas, making sure the fish remains in one piece.
12. Remove from wok and place in serving dish.
13. Remove extra oil with around 3 tablespoonfuls remaining. When oil heats up again, fry minced garlic till fragrant.
14. Add tomato, chilli and fish sauce.
15. When mixture bubbles, add cucumber, tomato cubes and toss.
16. Lower the heat. Add water to cornflour and mix evenly.
17. Add cornflour mixture slowly to the sauce while stiring. The sauce will become thicker in consistency.
18. Pour sauce over fish and garnish with spring onions, serve immediately.
