Sweet Chilli Fish with Rice
Delicious sweet chilli fish bursting with delicious flavours and with slightly sticky Tilda Fragrant Jasmine rice to soak up the sweet, spicy and sour glossy sauce.
- 31 - 60 Minutes
- Medium
- 4
Method
Ingredients
Ingredients
- 400g Tilda Fragrant Jasmine rice
- 300g Fish fillet, cubed
- ¼ each Green pepper, red pepper and orange pepper, cubed
- 1 Egg
- 4 tbsp Plain flour
- 200l Water
- Seasonings:
- 100g Rock sugar
- 30g Red chili powder
- 1tbsp Cornstarch, mix with 2tbsp cold water
- ½ tsp Salt
How to make Sweet Chilli Fish with Rice
-
Cook the rice following the pack instructions.
-
Mix the egg, plain flour and salt to make a batter, and coat the fish fillets. Then fry the fillets until golden colour.
-
Dissolve the rock sugar in boiling water in a pan, then pour the red chili powder and cornstarch water to cook until thickened and forms the sweet chili sauce. Then coat the fillets with the sauce and serve with the rice.
