First rinse and drained curry leaves, julienned ginger and minced garlic.
Scale and gut the fish. Then wash and drain well. Make 2 slits on both sides of fish.
Season with salt and fish curry powder. Then set aside.
Fry the curry leaves till golden brown in a wok of hot oil.
Gently put the seasoned fish into the hot oil and fry for about 5 minutes till it is very crispy and golden brown.
Carefully flip the fish over and fry for another 5 minutes until golden brown and crispy.
When the fish is cooked, remove and drain on kitchen paper. Then lay the fish on serving plate.
Using the same hot oil, fry the ginger strips till golden brown and strain off the oil.
Strain and sprinkle the fried ginger strips on top of the fish on a serving plate.
Next fry the minced garlic until they are a lovely brown.
Remove the aromatic browned mince garlic and put over the fish.
And we’re done! Garnish with some red chilies and serve alongside a curry dipping sauce. For more, please access www.huangkitchen.com/crispy-f…