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Deep-fried marble goby with pomelo

epicure 24 July 2013
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Cuisine
Type of Meal
Vegetarian-friendly
Difficulty
Speed

Serves 1 Prep time 40 minutes Cook time 20 minutes lime jelly 100ml water 500ml lime juice 5 tbsp sugar 1 tbsp ice jelly powder Combine all the ingredients for the jelly. Pour the mixture into a thin tray and chill it in the fridge for 30 minutes. Thai chilli sauce* 18g fine sugar ½ […]

Serves 1
Prep time
40 minutes
Cook time
20 minutes

lime jelly
100ml water
500ml lime juice
5 tbsp sugar
1 tbsp ice jelly powder

  • Combine all the ingredients for the jelly. Pour the mixture into a thin tray and chill it in the fridge for 30 minutes.

Thai chilli sauce*
18g fine sugar
½ lemon, juiced
t tbsp custard powder
150ml water
30ml Thai sweet chilli sauce

*Reserve about half the amount of sauce for the next recipe.

50g marble goby or Soon Hock fillet
salt, to taste    
1 egg, beaten
50g flour
500ml oil
20g red pomelo flesh, shredded

garnish
green shiso
red shiso

  • Mix all the ingredients for the sauce into a pot, and cook till it boils. Set aside.
  • Lightly dust the fillet with salt, dip it into the beaten egg and coat it with flour.
  • In a wok, heat up the oil till it sizzles. Deep fry the fillet till it turns golden brown. Remove and drain excess oil.
  • Put a layer of lime jelly onto a plate and place the fillet on top. Add pomelo flesh into the sauce. Drizzle the sauce over the fish, add garnish and serve.

From m(int.) Network

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