700 g ocean trout
20 g salt
100 g self-raising flour
35 g plain flour
180 ml water
5 g salt
20 g oil
3 kaffir lime leaves (finely chopped)
200 g breadcrumbs (160 C bake for 15 minutes)
80 g black beans
80 g dry garlic
30 g chilli
80 g minced onion
50 g coriander root
20 g chilli powder
20 g five spice powder
25 g salt
10 g sugar
5 g 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