Ahhh sweet lips – what a romantic name!
I have some belachan chilli at home and decided to put together this one. I didn’t find Sweet Lips particularly easy to work with when you are deep frying, I’d like to try this with a fish with flatter body – a Trevali or Pomfret.
So this is one giant one Andy brought home from Pekan. I don’t usually like to chop up fishes when I deep fry them, but this is too long for my wok.
Well without much more ado…
- One whole fish (I used Sweet Lips)
- Belachan chilli, 5 tablespoons (you can use a ready made one that you like, or you can make one from scratch. Recipes for Belachan chilli available upon requests)
- Lime juice (from about 3 limes, remove the seeds)
- Sugar, 2 tsp
- Garlic, 6 cloves
- Ginger, just cut about 4 slices to shreds
- 2 tbsp of oil
- Salt and pepper
- Parsley for garnishing
- Marinade the fish with salt and pepper, leave on for about 5 to 10 mins.
- Heat up some oil, enough to cover the fish as we will be deep frying it.
- Gently place the fish into the oil, cover the wok and leave it to fry for about 10 mins.
- Turn the fish to the other side and continue to fry for about 8 to 10 mins.
- Lift the fish from the wok and put on a serving place.
- In a bowl, add the lime juice and sugar into the belachan chilli.
- In a separate pan, heat up the oil, and when heated, stir fry the garlic and ginger till fragrant.
- Reduce the heat, and add the chilli to the pan. Careful not to let the chilli burn, keep stiring. Remove from heat after about 5 mins.
- Spoon the chilli mixture onto the fish just before serving. Garnish with parsley.