|
|
- 500 GRAM SQUID, cleaned and
cut
-
3 TBSP CORN STARCH
-
1 TSP CHILI POWDER
-
12 RED CHILLIES, chopped finely
-
2 CLOVES GARLIC, mashed
-
1/2 CUP RICE VINEGAR
-
1/2 CUP SUGAR
-
2 TBSP FISH SAUCE
|
|
- 4 WHITE FISH FILLETS STEAKS
- 2 TBSP
CHILI SAUCE
- PIECE OF GINGERROOT, chopped
- 1 CUP COCONUT CREAM
- JUICE OF 1 LEMON
|
Mix the chillies,
garlic, vinegar, sugar and fish sauce and bring to the boil. Cook until all
sugar has dissolved and the fluid becomes syrup. Puree this sauce. Mix the
flour with the chili powder and slat to taste and coat the squid with this
mixture. Deep-fry the squid two minutes and serve with the chili sauce.
|
Grill the fish 2 minutes on each side. Mix the chili sauce,
lemon juice, coconut cream and ginger and spoon this on top of the fish. Grill
for 5 more minutes.
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