Fish Fillet with Cripsy Milk Granules

I had bought a packet of frozen red snapper fillets to try out this dish. The fish fillets in this dish were cut on a thicker sized since my skills using knife was just average. So ended up we got big chunks of deep-fry fish fillets displaying here. Taste wise I supposed with a thinner fish fillets, they will be more crunchy and for my version here, it was every bite full of fish meats. Still yummy!

Ingredients

(A)

1 cup oil, for deep-frying

500g fish fillets, sliced

100g butter

1/2 can evaporated milk

(B)
1 tbsp curry leaves

1 tsp chilli padi, chopped

Marinade

1 egg white

1/2 tsp salt

1/4 tsp oyster sauce

1 tbsp water

corn flour for coating fish

Seasoning

1 tsp salt

1 tsp sugar

Methods

1. Combine fish fillet with marinade and season for 3o minutes
2. Heat up oil for deep-frying. Coat with corn flour and deep-fry for about 5 minutes or till golden brown. Dish and drain.
3. Melt butter in work, pour in evaporated milk and stir-fry at low heat until dry and granules form (about 20 minutes).
4. Add in curry leaves, chilli padi and seasoning and stir-fry until fragrant.
5. Add in fish fillets. Mix well and dish up.