700g ocean trout
100g self-raising flour
35g plain flour
3 kaffir lime leaves (finely chopped)
200g breadcrumbs (160 C bake for 15 minutes)
80g black beans
80g dry garlic
80g minced onion
50g coriander root
20g chilli powder
20g five spice powder
5g ginger powder
Debone the whole fish into a fillet. Use paper towel to dry the fish and cut into steak size. Season with salt.
Use a balloon whisk to combine all ingredients except the oil. Add oil and mix until well combined, set aside.
Combine all ingredients, except onions and coriander root.
Heat oil in a deep fryer to 180 C, dip the fish into the batter evenly and deep fry for 7 minutes, or until crisp and golden brown. Transfer to a plate lined with paper towel to drain excess the oil.
Heat a pan without oil, put onion, coriander and chilli in and saute until aroma comes out. Add the fish and golden sand, fully toss and transfer to a serving plate.
Finish with baby coriander leaf on top.
Recipe provided by Wild Duck Fine Asian Cuisine