Tiger Beer Battered Fish with Sweet Ginger Chilli
Get ready to cook
Method:
1. For batter, in a bowl, whisk flour, corn starch, beer, egg and 100g Dongan Pink Pepper Ginger Paste until smooth without lumps. Cover bowl and place in the chiller for at least 30mins (and up to 3 hours).
2. Pat fish fillets dry with kitchen towel. Dip each piece into batter. Deep fry until cooked. Drain on paper towels to remove excess oil.
3. For dip, mix Dongan Pink Pepper Ginger Paste with sweet chilli sauce. Serve fish with dip and chips.
Ingredients:
Fish
100g Dongan Pink Pepper Ginger Paste
10 sustainable cod / hake / haddock fillets (approx. 1.2kg)
150g all-purpose flour
150g corn starch
1 large egg
300ml Tiger beer
Dip
150g Dongan Pink Pepper Ginger Paste
150g sweet chilli sauce
Photo Credit: Saaleha Bamjee - creative commons
About this dish
10 portion
2 Medium
Serves:
Pink Pepper Ginger Paste
Chilli Rating:
Product:
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