Deep-Fried Flathead with Spicy Chilli Oil Recipe
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Deep-Fried Flathead with Spicy Chilli Oil
Deep-Fried Flathead with Spicy Chilli Oil – Recipe

Based on a traditional Sichuan dish that typically features marinated and sliced beef, we’ve opted here for fish to offer a lighter twist. This dish highlights the flavours, ingredients and cooking techniques of Sichuan cuisine while emphasising the importance of understanding culinary traditions as a foundation for innovation and adaptation.

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Ingredients per serve

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What you need

Based on a traditional Sichuan dish that typically features marinated and sliced beef, we’ve opted here for fish to offer a lighter twist. This dish highlights the flavours, ingredients and cooking techniques of Sichuan cuisine while emphasising the importance of understanding culinary traditions as a foundation for innovation and adaptation.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Batter

    • In a large bowl, combine the flour, baking powder, bicarbonate of soda and KNORR Vegetable Booster.
    • Whisk in the sparkling water (350ml per 10 serves).

  3. Fish

    • Dust the fish fillets in the extra flour, then dip each fillet into the prepared batter.
    • Deep fry at 180°C for 3–5 minutes or until cooked through and golden. Set aside and keep warm.

  4. Salad

    • Heat a char grill pan or barbeque over high heat. Cook the snake beans until cooked and lightly charred.

  5. Chilli Oil

    • In a medium sized bowl, whisk together the KNORR Thai Sweet Chilli Jam, KNORR Concentrated Liquid Stock and oil. Season to taste.

  6. To Serve

    • Arrange the snake beans, cucumber ribbons and target beetroot in serving dishes. Place fish on top of the salad. Drizzle with chilli oil and sprinkle with micro herbs and spiced chilli sesame salt.
    • Serve with lemon wedges.
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