Bass with chilli and lime sauce

Name: Bass with chilli and lime sauce
Cuisine: Japanese
Ingredients: 1 tablespoon cornflour; 6 garlic cloves, peeled and crushed; 6 medium-sized firm bass fillets; 1 tablespoon soft brown sugar; 2 fresh red chillies, deseeded and finely chopped; grated zest of 1 lime; juice of 2 limes; vegetable oil, for frying; 2 tablespoons water

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 tablespoon cornflour
6 medium-sized firm bass fillets
6 garlic cloves, peeled an

Asia
Europe
Thailand
Japan
Spain
Fish course
Pescatarian
Gluten-free

Method

Place the cornflour on a plate and dip the fish fillets in the flour to coat both sides. Shake off any excess.
Heat some oil in a wok or heavy-based frying pan and fry the fillets on both sides in batches of two until they are golden brown. Drain each batch on kitchen paper and keep them warm while you fry the remainder.
In the same pan, stir-fry the gar