This week has been a crazy, busy week for me at work. So, the posts have been slow. I hope yours wasn’t as crazy as mine🙂 And boy, am I glad that we are fast approaching weekend.
Last week, I made fish and chips for dinner. Who doesn’t love fish & chips? It’s one of my family’s favourite classic dishes of all time. Everyone loves a good fish and chips. But for some reason, I decided to make it with a twist … from Chin Chin’s recipe. Instead of coating the fish with traditional beer batter and serve with tartar sauce, this recipe comes with a bit of an Asian twist by adding chilli and coriander into the process.
Don’t be discouraged by the amount of ingredients or steps in this recipe. This is actually an easy dish to prepare. The additional time that you need is the pre-work to get the sauces or accompanying ingredients ready in advance. My family loves the flavour and texture it gives to the fish and that chilli mayonnaise is to-die-for. The hotter the better.
Dare to give it a try?
Coriander & Panko-Coated Fish and Chips with Burnt Chilli Mayonnaise (adapted from Benjamin Cooper’s Chin Chin the Book)
2x 150g snapper fillet (or any firm white fish fillet)
1 bunch coriander, roots removed and roughly chopped
125g Panko bread crumbs
75g plain flour
4 large potatoes, cut into chips
(Burnt Chilli Mayonnaise)
5 large dried red chillies, roasted & crushed
100ml Kewpie mayonnaise
1 1/2 tbsp adjard syrup (see below)
1 1/2 tbsp sweet tamarind (see below)
2 tsp Sriracha hot chilli sauce (optional)
100 ml sugar
100 ml rice vinegar
60g palm sugar
1 1/2 tbsp tamarind pulp
1/2 cup hot water
2 tbsp fish sauce
1 tbsp aromats (chilli, kaffir lime leaf, lemongrass scraps)
1. Prepare the Adjard syrup first. In a saucepan, heat sugar and half a 1/4 cup of water over low heat. Continue stirring until the sugar is dissolved. Leave aside to cool. Once cooled, mix in the rice vinegar and stir well. Set aside to use later and if you have extra, store them in an airtight jar.
2. Next, work on the tamarind water as this is needed for Sweet tamarind. Firstly mix 1 1/2 tbsp tamarind pulp with 1/2 cup hot water. Let it soak for 30 minutes. With your fingers, work the pulp and press the pulp to help dissolve. Through forcing motion, press and strain the pulp to release as much liquid as possible. Discard the solids and keep the liquid.
3. To make Sweet tamarind, heat a saucepan over medium heat and start to break the palm sugar until it dissolves. Then add the other ingredients and stir to mix. Add a little water if it reduces too much too fast. Strain and set aside.
4. For the mayonnaise, combine all ingredients in a bowl and add a pinch of salt. If you like it to be hot, then add more Sriracha or dried red chillies. Mix well and refrigerate until it’s time to serve.
5. In a blender, blitz the coriander with 1/3 of the Panko crumbs until the coriander is mixed well with the crumbs. Once it’s processed, pour into a large bowl with the remaining Panko crumbs. Mix well.
6. Preheat the oven to 230 celsius. Line baking tray with baking paper and lay the chips on one layer flat. If the tray is not large enough, don’t crowd. Line another baking tray and lay the chips flat on this baking tray. Spray the chips with cooking oil and sprinkle with some salt and pepper. Leave to roast, turning the chips once until golden brown and cooked through.
7. While the chips are in the oven. Prepare the crumbing station. Pour the flour into a bowl. Lightly whisk the eggs with a little water in another bowl. Bring the bowl with Panko crumbs and set it next to the egg bowl.
8. Coat the fish in flour, shake off the excess. Then dip into the whisked eggs and lastly bathe the panko crumbs all over the fish. Ensure is is evenly coated. Repeat the process until all the fish fillets have been crumbed.
9. Heat vegetable oil in a frying pan on medium hot fire. Add the crumbed fish. Don’t overcrowd the pan. Fry on each side until golden brown (for about 3 minutes each side). Drain on a cooling rack. I prefer the cooling rack method instead of leaving it on absorbent paper because with the cooling rack, it doesn’t leave the skin soggy and wet.
10. Serve hot with chips, burnt chilli mayonnaise and lemon squirts.