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Fried Loitta Fish

Ingredients

• 450g Loitta Fish, cleaned and cut into 2” pieces
• 1 Cup of All-Purpose Flour
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• ½ teaspoon Fennel Paste
• 1/2 tablespoon Garlic Paste
• 1 teaspoon Ginger Paste
• Salt to taste
• Sunflower Oil, to deep fry

Steamed Black Sticky Rice (substitute any sticky rice you like)

Mustard “Beurre” Blanc

• 300ml Mustard Oil
• 60ml Double Cream
• ½ teaspoon Minced Garlic
• 1 tablespoon Minced Onions
• ¼ teaspoon White Pepper
• 50ml Apple Cider Vinegar
• 1 tablespoon Lime Juice
• ½ teaspoon Sugar
• Salt to taste

SW Chili Oil (substitute for your favorite brand of chili oil/crisp)

Step 1

Wash and pat dry the fish. Add turmeric, chili powder, fennel paste, garlic paste and ginger paste and salt to it. Mix well and let it marinate for 10 mins. In another bowl, mix the flour, half of the chili powder and some salt. Set aside.

Step 2

Wash the rice and steam according to the rice you’re using. For black rice, use double the amount of water to the rice. While the rice is cooking, prep a saute pan on heat.

Step 3

Boil sugar, juice, vinegar, garlic and onion saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil for 1 minute.

Reduce heat to moderately low and add a few tablespoons of cold mustard oil whisking constantly. Add remaining oil whisking constantly, lifting pan from heat occasionally to cool mixture.

Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a saucepot. Keep warm.

Step 4

Heat the oil to 160 C. Using a dry hand, toss each piece of marinated fish in the flour mixture. Coat well and let it fry for 5-8 minutes or until golden brown. Sprinkle sea salt as soon as it comes out of the fryer.

Assembly

Place some of the rice on the plate. Arrange the fish pieces accordingly. Pour the sauce on top and drizzle with the chili oil.