Crispy Fish In Garlic Oil

Growing up by the beach is a privilege that not everyone gets to enjoy. I’m so lucky to have been able to grow up by the beach. I grew up eating fresh lobster, squid, octopus, jelly fish, shrimp, flower crab, various kinds of seashells and fishes. So I can never give up seafood.

Fried fish eaten with plain rice and bird’s eyes chilies may be simple but you'd be amazed how good it is. However is you’re a health-conscious type of person then you should avoid drizzling the fish with garlic oil.

Crispy Fish In Garlic Oil

Ingredients

3 mackerels - each about 25cm long or smaller

1 bulb garlic – peeled and lightly crushed

10 pcs bird’s eyes chilies – chopped

2 cups Fresh vegetable oil

1 tbsp sweet soy sauce

Instructions

Clean the fish, removing scales and guts. Cut a couple of slits in the thickest part of the fish and dry the fish and with paper towel. Rub salt and turmeric powder over the fish including the cavity. Set aside.

Heat up a deep wok and add oil. Fry the garlic in low heat, stirring all the time until garlic is crisp and golden. Remove garlic and set aside. Leave the oil in the wok and reheat.

When oil is slightly smoking, add the fish and fry in medium heat. Do not over crowd the wok. Turn to fry the other side. The fish must be well-fried until crispy all over.

Remove the fish onto a serving plate and drizzle with ½ tbsp each of the hot garlic oil and sweet soy sauce.

Scatter some chopped bird’s eyes chilies over and serve immediately with plain rice.

Enjoy!