No, we didn’t fish but spent an evening at the jetty watching people fishing.

We were happy to be given some fish by a couple we didn’t even know. “Thank you”, we said so gladly and bid them “See ya”. As you know we don’t get to eat whole fish much in Perth. So the first thing on my mind were the ingredients we must have to make this into a dish. We preferred shallow fried the fish and topped with some homemade chilli onion condiment.

Rinse fish, cut open the abdominal cavity and remove entrails,rinse cavity with water. Make diagonals slits on both side of the fish. Lightly coat with tapioca flour.

Ingredients

• 4 whole fish(wash and clean)
• 1 big onion( cut into rings )
• 3 calamansi lime ( lime or lemon, it s fine )
• some tapioca flour ( for coating )
• Chilli paste
• 6 shallots
• 5 garlic cloves
• 5 red chillies ( long ones )
• 8 bird’s eye chillies ( reduce if you don’t like too hot )
• 3 tbsp cooking oil

Season

• 1/2 tsp salt
• 1 tsp sugar
• 1 tsp chicken stock granule(  chicken powder )

Method

1 Blend the chilli paste ingredients in a blender until finely paste and smooth, dish out and keep aside.

2 Coat fish with tapioca flour and shallow fry in hot oil until cooked.( you can choose to deep fry in hot oil until cooked and golden). Remove and leave aside.

3 Heat up 2 tbsp oil and add in the blended chillies paste, stirring at medium heat until aromatic. Add big onions and seasoning.Toss well.

4. Remove chillies paste and spread onto the fried fishes. Squeeze lime juice over the fish and serve. Voila!