Title: Wendy Taylor's Whole Fried Fish with Ginger And Chilli
Categories: Wendy, Taylor
Yield: 1 servings

1 Whole fish; scaled and with
; fins chopped off
Oil for frying fish
3 tb Oil
6 Cloves garlic - finely
-chopped
1 Onion - finely chopped
1 tb Ginger - finely chopped
5 lg Red chillies - sliced
2 tb Fish sauce
2 tb Soy sauce
3/4 c Basil leaves
Sliced spring onions
Coriander/ mint or
-Vietnamese mint for
; finishing -torn.

In a wok, deep fry fish in very hot oil until crispy and brown on both
sides being careful not to break the tail. Drain and serve on a llarge
platter topped with sauce. Scatter sliced spring onions and torm herbs over
the fish.

Sauce:

Heat oil in wok and fry the garlic, onion and ginger for a couple of
minutes.

Add sauces and heat through. Stir in basil leaves to combine.Why not serve
the fish on a bed of blanched green beans julienne strips of carrot and
zucchini steamed Asian greens.

Converted by MC_Buster.

Per serving: 453 Calories (kcal); 45g Total Fat; (88% calories from fat);
2g Protein; 11g Carbohydrate; 4mg Cholesterol; 2059mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 1/2
Other Carbohydrates

Converted by MM_Buster v2.0n.