Ikan..ikan!....fried fish with sour plum sauce

Menu pas raya..sume ikan. haha...dh brape ari dok balun ayam n daging masa raye, kira nk balance balik la ni...konon2 lah kan. sbb pas ni pon, g open hse, mkn rendang2 lagi..isk3. ni antara menu ikan..ikan goreng, hehe...ikan patin tempoyak tu..biasalah, fav anak2..balik dr kg sure adelah stock ikan ni..yg kat atas skalik tu resepi dr amy beh kat kuali...all thumbs up, dr my kids..ngeh3. resepi simple aje tp sedap, my kids ckplah..nnti nk kena masak lg, huhu. cnp ajelah ye..heeee

600g garoupa or threadfin Oil for deep-frying Cornflour for coating fish 1 tbsp sesame oil Mix to combine 3 shallots, thinly sliced bird’s eye chillies, chopped 2 tbsp thinly shredded green mango 1 kaffir lime leaf, finely shredded 1 sprig coriander leaves, chopped Seasoning (A) 1 tsp salt ¼ tsp pepper Plum sauce mixture 2 tbsp plum sauce 4 tbsp Thai chilli sauce 3 tbsp kalamansi lime juice 1 tbsp fish sauce 1 tbsp sugar Salt and pepper to taste 2 tbsp water Method Clean fish and make two diagonal slits on either side of it. Marinate with seasoning (A) and set aside for 10–15 minutes. Coat fish with cornflour, making sure to coat the slits, too. Heat oil in a wok until hot, then put in the fish and deep-fry until it is cooked and golden. Drain well. Heat sesame oil, then pour in combined plum sauce mixture. Bring to a low simmering boil. Remove and pour sauce over the fish. Sprinkle over the combined shallot mixture and serve immediately