Title: Malaysian Fried Lemon Sole
Categories: Malaysia Fish Spice
Yield: 1 Servings

6		Red Finger Chillies; seeded,
		Chopped
4		Garlic cloves; roughly
		Chopped
1	ts	Tumeric Powder
2		Inch piece of Fresh Root
		Ginger, roughly chopped
4	tb	Sunflower Oil
1	ts	Salt
2	tb	Vinegar
6	tb	Cold Water
		For the Fish:
		Sunflower Oil for deep
		Frying
6	oz	Cornflower
2		Lemon Sole, about 1 lb each
		Fileted and skinned
		Salt
		Freshly Ground Black Pepper

Put all the ingrdients for the chilli sauce into a liquidiser and blend untill smooth. Pour into a pan and simmer gently for 10 minutes or so until the mixture begins to separate.

Pour the sunflower oil into a large pan until it is about a third full. Heat to 190C/375F or until a small piece of white bread dropped into the oil browns and rises to the surface in 1 minute. Put the chilli sauce in one shallow dish and the cornflower in another. Season the fish fillets and dip them first into the chilli sauce and then into the cornflower, making sure that it coats the fish evenly. Cook the fillets in the hot oil, 2 at a time for about 2 minutes or until crisp and golden. Lift out with a slotted spoon and drain on Kitchen paper.

Can substitute any fillets of flat fish for the Sole

Here's a Recipe I picked up from Tesco's the other day - it's a Rick Stein Recipe who is an eccentric Chef on the TV here, specialising in Seafood.

Steve, West Sussex U.K.

For the chilli sauce:

From: Steve Jestico Date: 02 Mar 97 Chile-Heads List Ä

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