Crispy Dori Fish with Spicy Herb Sauce
Indulge in the delightful crunch and rich flavors of this Crispy Dori Fish, a dish that pairs tender, marinated fish fillets with a zesty, aromatic sauce. Perfect for a delicious dinner or a crowd-pleasing appetizer, this recipe infuses classic flavors with a touch of spice and freshness.
Ingredients
For the Fish:
- 300 grams dori fillets
- 2 tablespoons Sajiku flour (or all-purpose flour)
- 5 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon rice flour
- A pinch of mushroom seasoning
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons soy sauce
- Oil for frying
For the Spicy Herb Sauce:
- 6 bird’s eye chilies, finely chopped
- 2 orange chilies, finely chopped
- 2 kaffir lime leaves, finely chopped
- 1/4 onion, finely chopped
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1 tablespoon margarine (or butter)
Instructions
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Prepare the Fish:
- Cut the dori fillets into small bite-sized pieces. Marinate the fish with soy sauce and ground black pepper. Let it sit for at least 15 minutes to absorb the flavors.
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Make the Batter:
- In a bowl, mix together the Sajiku flour, all-purpose flour, cornstarch, and rice flour. Season with a pinch of mushroom seasoning, salt, and pepper.
- Take 1-2 tablespoons of this dry mixture and combine with a small amount of water to make a wet batter. The batter should not be too runny; aim for a thick, coating consistency.
- Dip the marinated fish pieces into the wet batter, ensuring they are well-coated, then dredge them in the dry flour mixture. Lightly press the flour onto the fish to create a crispy coating.
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Fry the Fish:
- Heat oil in a frying pan over medium heat. Fry the coated fish pieces until they are golden brown and crispy, turning occasionally to ensure even cooking. Remove the fish from the pan and drain on paper towels.
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Prepare the Spicy Herb Sauce:
- In a separate pan, heat margarine (or butter) over medium heat. Sauté the chopped onion, shallot, and minced garlic until they become fragrant and translucent.
- Add the chopped bird’s eye chilies, orange chilies, and kaffir lime leaves. Continue to sauté for a few more minutes until the spices release their aroma.
- Season with a pinch of salt and pepper. Stir well to combine.
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Combine and Serve:
- Gently fold the fried fish into the spicy herb sauce, ensuring all pieces are coated evenly.
- Serve hot, garnished with additional chopped chilies or fresh herbs if desired.
Enjoy your Crispy Dori Fish with Spicy Herb Sauce—a delightful fusion of crunchy texture and vibrant flavors that will surely be a hit at your dining table!
