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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Marinate the Fish
In a large bowl, combine the pangaear fish with minced garlic, grated ginger, slit green chilies, lemon juice, salt, turmeric powder, coriander powder, and cumin powder. Mix well to ensure the fish is thoroughly coated in the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.
Cooking
- 2
Coat the Fish
After marinating, remove the fish from the refrigerator. Sprinkle rice flour over the fish, ensuring each piece is well-coated for a crispy texture.
- 3
Heat the Oil
In a deep frying pan, heat the oil over medium-high heat until it is hot enough for frying (you can test it by dropping a small piece of batter; it should sizzle).
- 4
Fry the Fish
Carefully add the coated fish pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry until the fish is golden brown and crispy, about 4-5 minutes on each side. Use a slotted spoon to remove the fish and drain on paper towels.
Serving
- 5
Garnish and Serve
Garnish the fried pangaear fish with chopped fresh coriander leaves and serve with lemon wedges on the side. Enjoy your Chin Mas Pangaear as a delightful appetizer!