印度风味的煎鱼 香料和鱼肉的搭配实在太好味 看到流口水 | Mr. Hong Kitchen

香料炸鸡做法：
香料炸鸡 Ayam Goreng Berempah |Aromatic F...

材料：
蒜头
生姜
香茅

调料：
盐
辣椒粉
小茴香粉
香菜籽粉
黄姜粉
酸甘水/柠檬水
清水
玉米淀粉

Ingredients (Diana Aw)
1. Smaller Grouper Fish, make a few cuts on the body for both sides.
2. Curry leaves, 1-2 stalks
3. Corn flour (coat the fish before fry)

Rempah ingredients
1. Garlic 4 cloves
2. Ginger small piece, cut slices
3. Lemongrass 1 stalk, cut slices
4. Salt 1tsp
5. Chilli powder 2tbsp
6. Cumin powder 2tsp
7. Coriander powder 2tsp
8. Turmeric powder 2tsp
9. Lime Juice 2tsp
10. Water little
11. Corn flour 1-2tsp

Method
1. Blend the rempah ingredients 1-3, then mix with ingredients 4-10. Then add corn flour and mix well. Coat the fish with rempah and leave in the fridge for min 4hrs, best overnight.
2. Set the fish in room temperature for 30min.
3. Coat the fish with little corn flour on both sides
4. Heat wok with oil and fry the fish. Add in curry leaves for the last few minutes. Take 15min to cook
5. Serve and enjoy! 💕

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