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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In a wok, deep fry fish in very hot oil until crispy and brown on both sides being careful not to break the tail. Drain and serve on a large platter topped with sauce. Scatter sliced spring onions and torn herbs over the fish.
Sauce:
Heat oil in wok and fry the garlic, onion and ginger for a couple of minutes. Add sauces and heat through. Stir in basil leaves to combine.
Why not serve the fish on a bed of blanched green beans, julienne strips of carrot and zucchini, steamed Asian greens.
Per serving: 453 Calories (kcal), 45g Total Fat, (88% calories from fat); 2g Protein, 11g Carbohydrate, 4mg Cholesterol, 2059mg Sodium
Food Exchanges: 0 Grain(Starch), 0 Lean Meat, 1/2 Vegetable, 0 Fruit, 9 Fat, 1/2 Other Carbohydrates
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