Hot & Spicy Fish 烧鱼

Grouper [Garoupa in Portuguese; Kerapu in Malay] is a popular fish deep fried whole. It's seasoned with salt and pepper, lightly coated in flour and deep fried till crispy. The fish is then topped with a hot & spicy sauce.

INGREDIENTS :
- 1 whole 1½-2 lb Grouper, dressed [Garoupa in Portuguese; Kerapu in Malay]
- salt and pepper
- 2 eggs, lightly beaten
- 1 cup corn starch flour
- peanut or vegetable oil, for deep-frying fish
- 1 tbsp garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 1 tbsp shallots, finely chopped
- 1 tbsp lemongrass [tender parts] finely chopped
- 1 tbsp Thai bird chili [chili padi or cili padi], finely chopped [Substitute: ½ tbsp fresh Jalapeno]
- 1 tbsp bunga kantan [torch ginger bud], finely chopped [Substitute: kaffir lime leaves/ lime zest]
- a few sprigs of cilantro, for garnish [optional]

To Prepare :
1. Combine the spicy sauce ingredients in a bowl , mix well with cold water, set aside
2. Make 2 or 3 deep slits on both sides of the fish, season with salt and pepper, dip fish into beaten eggs, set aside for 10 mins
3. Dredge fish completely in corn flour
4. Heat peanut or vegetable oil in a hot wok to a smoking point, fry until fish is golden brown, turning fish once
5. Drain well on a metal rack, then transfer to a large serving platter
6. Remove all oil from the wok except for 2-3 tbsp, add garlic and ginger, fry for a few seconds, then add onion, lemongrass, Thai bird chili and bunga kantan, stir-fry 2-3 mins
7. Add the spicy sauce, stir continuously until sauce boils and thickens
8. Immediately pour the sauce over the fish and garnish with cilantro sprigs
9. Serve hot immediately with steamed rice

[The English recipe is originated from http://www.malaysianfood.net/]