Serves: 10 people
Ingredients:
750g Grouper fish finger fillets
200g corn flour
For Sauce
100g red onions (sliced)
30g lemongrass (sliced)
15g lime leaves (sliced)
25g Chinese parsley
70g pomelo cubes
60g pineapple
50g garlic (sliced)
180g sambal paste
100g plum sauce
60g mango
70g rose apple
Method
- Season Grouper fish fingers with salt and pepper, coat with corn flour, and then deep-fry in a wok till crispy. Set aside.
- Heat up the oil in a pan and add sambal, onion, garlic, and lemongrass.
- Fry until the combination becomes aromatic, and then add the lime leaves, plum sauce, and Chinese parsley.
- Sauté for 5 minutes, and then stir in all the ingredients. Season to taste.
- Pour the mixture over the fish fingers and serve.
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Source: The Expat June 2013
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