Fried Whiting

Southeast-Asian style Fried Whiting with White Rice

Ingredients:

1 1/2 lb of Whiting Fillets
2 tbsp Olive oil
1 1/2 tbsp of Curry Leaves
2 Minced Onion
2 tsp Minced Ginger
1 tbsp Minced Garlic
1 tsp Tumeric
1 tsp Chili Powder
1 tsp Paprika
1 tsp Garam Masala
1/2 tsp Fish Sauce or 2 pieces of dried fish pieces (Burmese ingredient)
1 tsp Lemon Juice



Add oil to pan on medium-high heat and also add the curry leaves to the pan. Cook for approximately 1-2 minutes. Add the minced Onions the pan. Stir occasionally and cook until onion are golden brown to almost dark brown, this should take about approximately 15 minutes.

When the onions are golden brown add the garlic and ginger to the pan and cook for approximately 2 minutes. Add the turmeric, chili powder, paprika, and half (the rest will be added near the end) of the garam masala. Stir and cook for 3-5 minutes.

At this point you should have a pretty aromatic mixture. Now add the whiting fillets to the pan. We are looking to fry them so once they are in the pan try not to move them. Salt each side as your cooking the fillets. Cook each side for 3-4 minutes or until cooked through. A good way to tell is to just cut open the biggest piece and inspect the center. Once the fish is fried on both side take out of pan and put in separate container.

Add about 1/3 cup of water to the pan to de-glaze. If you think you put too much water you can simply boil some out. Add lemon juice and fish sauce. Stir the mixture and cook until the pan is fully de-glazed. This should only take about 5-8 minutes. Once the sauce is done pour on top of fish and your done!

Serve on top of some plain white rice and enjoy!