Fish Fillet with Cripsy Milk Granules

Wednesday, October 28, 2009

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!


1 cup oil, for deep-frying
500g fish fillets, sliced
100g butter
1/2 can evaporated milk

1 tbsp curry leaves
1 tsp chilli padi, chopped

1 egg white
1/2 tsp salt
1/4 tsp oyster sauce
1 tbsp water
corn flour for coating fish

1 tsp salt
1 tsp sugar

  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.


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