Tested Recipe with Slight Adjustment Adapted from Chef Korn’s Thai@home
800g mackerel fish (deboned, cut into cubes)
1 ½ tsp white peppercorn
3 stems coriander root (cut into small pieces)
1/3 cup peeled garlic
½ tsp salt
1 ½ tbsp oyster sauce
1 ½ tbsp light soy sauce
1 ½ tsp sugar
4 ½ tbsp water
Adequate cooking oil for deep-frying
Chopped spring onion
Shredded red chilli
- Finely pound garlic, peppercorns and coriander roots with salt. Set aside.
- Heat up adequate cooking oil for deep-frying over maximum heat, add fish, deep-fry over medium heat until golden brown, remove and drain on absorbent paper. Set aside.
- Add 3 tbsp of cooking in the skillet over medium heat, fry the pounded paste until fragrant, add water and season with oyster sauce, light soy sauce and sugar, stir well.
- Add fried fish and stir well. Turn off the heat, garnish with chopped spring onion and shredded red chilli. Serve.