Crispy Snapper With Indonesian Spiced Salt And Garlic Fried Noodles: Mie Goreng
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Kosher Salt1
Water1 cup
Flour (self-rising)1 tsp
Baking Powder12 cloves
Garlic (sliced)1 cup
Sambal (tomat)1
SaltDirections:
1
Heat a saute pan to very hot and add the salt
2
Reduce the heat and saute for 3 to 5 minutes
3
Turn heat off and add the peppercorns
4
Mix and let stand
5
To make the batter, slowly add cold water to the flour and baking powder to achieve a batter with the consistency of runny pancake batter
6
Add the snapper to the batter and coat well
7
In a wok on high heat, fill with 2 to 3-inches of oil and heat
8
Add the snapper and deep fry for about 5 minutes, or until fully cooked
9
Set aside on paper towels
10
Season with the Indonesian spiced salt
11
In the same hot oil, quickly flash fry the long beans until brown and crispy
12
On a large oval platter, place a large mound of the noodles in the center and top with the snapper and long beans
13
Garnish with basil sprigs
14
In the same wok the snapper and long beans were cooked in, drain the oil leaving 2 tablespoons
15
On high heat, stir-fry the garlic until lightly brown, about 2 minutes
16
Add the chives and sambal tomat
17
Add the eggs and stir quickly for 20 to 30 seconds
18
Add the noodles, chiles, tomatoes, water spinach, and basil and cook until the spinach wilts
19
Season with salt and pepper and check for flavor
20
Serve with lime wedges and opal basil