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16 November 2013,09:02 by

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A whole cooked fish makes an impressive entree and this pungent example is no exception.
Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Make 4 or 5 deep incisions in each side of the fish and dredge in the cornflour.
  • Heat the oil in a large frying pan until very hot.
  • Gently lower the fish into the oil and fry until browned, about 5 to 10 minutes. Remove and drain.
  • Saute the chillies, ginger and garlic in the peanut oil for 2 to 3 minutes.
  • Add the remaining ingredients, except the cornflour, and bring to the boil.
  • Reduce the heat and simmer for 5 minutes.
  • Slowly stir in the cornflour until the sauce thickens and turns translucent.
  • Pour the sauce over the fish and serve whole.
  • Serve hot.



  • 1.5 kg grey mullet or bream, cleaned but left whole cornflour for dredging
  • Peanut oil for deep-frying
  • 4 red chillies, crushed
  • 2 teaspoon ginger root, chopped
  • 2 cloves garlic, very finely chopped
  • 2 tablespoon IDHAYAM Mantra Peanut oil
  • 3 tablespoon wine vinegar
  • 6 tablespoon water
  • 2 tablespoon light soy sauce
  • 4 tablespoon brown sugar
  • 3 spring onions, chopped (including green parts)
  • 2 teaspoon cornflour dissolved in 2 tablespoon water

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