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21 December 2012,01:11 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Barbecue or grill the fish over a medium heat for 6 - 8 minutes each side until cooked. Let it cool completely.
  • Remove the heads and remaining bones. Use a fork to comb and fluff out the flesh into very small pieces and spoon on to a tray.
  • Dry at room temperature for 2 - 3 hours, or more quickly in an oven on a low setting.
  • Heat the oil in a wok over a medium heat. It is ready when a small piece of fish sizzles immediately when dropped in.
  • Deep - fry in 3 - 4 batches, cooking each for 3 minutes until crispy. Use 2 spoons to flip the fish and cook for another .
  • Soak the soya protein mince in hot water for 6 - 7 minutes. Drain, squeezing out the water completely.
  • Heat the oil in a wok. Stir-fry the curry paste over a medium heat 3 - 4 minutes until fragrant.
  • Add the protein mince, beans, fish sauce, sugar or honey and dried shrimp. Stir - fry for 3 - 4 minutes. Taste and adjust the seasoning.
  • Divide the crispy fish between 4 plates and spoon the chili beans beside it.
  • Garnish with kaffir lime leaves and chili slices.


  • 1 kg mackerel, gutted, cleaned, dried
  • Cooking oil for deep - frying
  • 4 tablespoons Red curry paste
  • 30 grams soya protein mince
  • 250 grams green beans cut into 1 inch lengths
  • 2 tablespoons fish sauce
  • 30 grams coconut, palm or brown sugar
  • 2 tablespoons ground dried shrimp

To garnish

  • 10 kaffir lime leaves, finely shredded
  • A few sliced of red chili

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