Sutchi Fillets Marinated With Rempah Otah
5 pieces fish fillets – defrost and pat dry with kitchen paper towels.
(season with sprinkle of salt, pepper and corn flour)
5 tbsp of Rempah Otah (home-made)
Flour Coating Mixture (adequate amount)
Crispy tempura flour
1/2 tsp salt
Oil for deep frying
2 eggs – lightly beaten
1) Season the fish fillets with rempah otah and wrap it up with cling wrap and put in the fridge and take out when it is time to fry.
2) Just before frying, egg wash fish fillets and coat with flour coating mixtures.Leave aside for 10 minutes. Meanwhile heat enough oil in wok till hot and deep fry till crispy and golden brown.
3) Drain well and serve with toppings and Sambal Belacan.