Crispy King Fish with Sweet Chili Glaze
Dim Sim LimCrispy King Fish with Sweet Chili Glaze
Ingredients
For the Crispy King Fish
- 1 1/2 pounds king fish fillets, skin on, cut into 2-inch pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1 egg, large, beaten
- 4 cups vegetable oil, for deep frying
For the Sweet Chili Glaze
- 3 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, grated
- 2 red bird's eye chilies, thinly sliced (adjust to your spice level, WOLF STYLE!)
- 1/2 cup Heinz ketchup
- 1/4 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1/4 cup water
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (slurry)
- 1 teaspoon sesame oil
For Garnish
- 1/4 cup green onions, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- as needed crispy chili oil, for drizzling
Instructions
- 1
First, let's get that fish ready! Pat the king fish pieces super dry with paper towels. This is crucial for ultimate crispiness, my friends! In a large bowl, combine the cornstarch, all-purpose flour, garlic powder, white pepper, and salt. Give it a good whisk. In another bowl, beat that egg. Now, dip each piece of fish into the beaten egg, letting any excess drip off, then dredge it heavily in the flour mixture, making sure it's fully coated. Set aside on a wire rack. Boom!
⏱️ 10 min
- 2
Time to get that wok screaming hot! Pour the vegetable oil into your wok or a large, heavy-bottomed pot. Heat it over high heat until it reaches 350°F (175°C). You want that oil shimmering, ready to transform this fish into pure gold! If you don't have a thermometer, a small piece of fish coating should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 3
Carefully lower the coated fish pieces into the hot oil, working in batches to avoid overcrowding the wok. Don't be shy! Fry for 3-4 minutes per side, or until they are gloriously golden brown and incredibly crispy. Use a metal spider or slotted spoon to remove the fish and place it on a wire rack set over paper towels to drain any excess oil. Keep them warm while you fry the rest. This is how we get that 'Crispy King' texture!
⏱️ 10 min•🌡️ 350
- 4
Now for the glaze, the heart and soul of this dish! Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Keep the heat on medium-high. Add the minced garlic, grated ginger, and sliced red chilies to the wok. Stir-fry for about 30 seconds until fragrant. Woo! Don't let it burn!
⏱️ 2 min
- 5
Pour in the Heinz ketchup, granulated sugar, rice vinegar, Lee Kum Kee oyster sauce, light soy sauce, and water. Bring the mixture to a simmer, stirring constantly. Let it bubble gently for 1-2 minutes to allow the flavors to meld. This is where the magic happens!
⏱️ 3 min
- 6
Give that cornstarch slurry a quick stir and pour it into the simmering glaze. Whisk continuously until the sauce thickens to a beautiful, glossy consistency. Remove from heat and stir in the sesame oil. Taste and adjust seasonings if needed – maybe a little more sugar, a little more kick? You're the chef!
⏱️ 2 min
- 7
Time to bring it all together! Add the crispy fried fish pieces directly into the wok with the sweet chili glaze. Gently toss to coat every single piece evenly. You want that glaze clinging to every crispy nook and cranny. Bangali fish all fire!
⏱️ 1 min
- 8
Serve this masterpiece immediately! Garnish generously with fresh green onions, chopped cilantro, and a liberal drizzle of crispy chili oil for that extra layer of flavor and visual pop. Serve with fluffy white rice. Now we serve! 10 out of 10!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy King Fish with Sweet Chili Glaze
For the Crispy King Fish
- 1 1/2 pounds king fish fillets, skin on, cut into 2-inch pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1 egg, large, beaten
- 4 cups vegetable oil, for deep frying
For the Sweet Chili Glaze
- 3 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, grated
- 2 red bird's eye chilies, thinly sliced (adjust to your spice level, WOLF STYLE!)
- 1/2 cup Heinz ketchup
- 1/4 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1/4 cup water
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (slurry)
- 1 teaspoon sesame oil
For Garnish
- 1/4 cup green onions, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- as needed crispy chili oil, for drizzling
Instructions
- 1
First, let's get that fish ready! Pat the king fish pieces super dry with paper towels. This is crucial for ultimate crispiness, my friends! In a large bowl, combine the cornstarch, all-purpose flour, garlic powder, white pepper, and salt. Give it a good whisk. In another bowl, beat that egg. Now, dip each piece of fish into the beaten egg, letting any excess drip off, then dredge it heavily in the flour mixture, making sure it's fully coated. Set aside on a wire rack. Boom!
⏱️ 10 min - 2
Time to get that wok screaming hot! Pour the vegetable oil into your wok or a large, heavy-bottomed pot. Heat it over high heat until it reaches 350°F (175°C). You want that oil shimmering, ready to transform this fish into pure gold! If you don't have a thermometer, a small piece of fish coating should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 3
Carefully lower the coated fish pieces into the hot oil, working in batches to avoid overcrowding the wok. Don't be shy! Fry for 3-4 minutes per side, or until they are gloriously golden brown and incredibly crispy. Use a metal spider or slotted spoon to remove the fish and place it on a wire rack set over paper towels to drain any excess oil. Keep them warm while you fry the rest. This is how we get that 'Crispy King' texture!
⏱️ 10 min•🌡️ 350 - 4
Now for the glaze, the heart and soul of this dish! Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Keep the heat on medium-high. Add the minced garlic, grated ginger, and sliced red chilies to the wok. Stir-fry for about 30 seconds until fragrant. Woo! Don't let it burn!
⏱️ 2 min - 5
Pour in the Heinz ketchup, granulated sugar, rice vinegar, Lee Kum Kee oyster sauce, light soy sauce, and water. Bring the mixture to a simmer, stirring constantly. Let it bubble gently for 1-2 minutes to allow the flavors to meld. This is where the magic happens!
⏱️ 3 min - 6
Give that cornstarch slurry a quick stir and pour it into the simmering glaze. Whisk continuously until the sauce thickens to a beautiful, glossy consistency. Remove from heat and stir in the sesame oil. Taste and adjust seasonings if needed – maybe a little more sugar, a little more kick? You're the chef!
⏱️ 2 min - 7
Time to bring it all together! Add the crispy fried fish pieces directly into the wok with the sweet chili glaze. Gently toss to coat every single piece evenly. You want that glaze clinging to every crispy nook and cranny. Bangali fish all fire!
⏱️ 1 min - 8
Serve this masterpiece immediately! Garnish generously with fresh green onions, chopped cilantro, and a liberal drizzle of crispy chili oil for that extra layer of flavor and visual pop. Serve with fluffy white rice. Now we serve! 10 out of 10!
⏱️ 2 min