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–+ servings

Kam Heong Fish Fillets

Somjit Najaireeb
Here is an easy Kam Heong Fish Fillet dish - marinate and coat with crispy flour, deep fry it, and stir fry together with some Kam Heong sauce. Salty, mildly spicy with golden fragrance and full of umami, dinner will be easy, fancy and unforgettable!
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Prep Time 8 mins
Cook Time 12 mins
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Chinese
Servings 5
Calories 243 kcal

Equipment

  • Frying Pan
  • Non-Stick Frying Pan
  • Turner
  • Large strainer

Ingredients

  • 500 ml cooking oil, unscented, for deep frying
  • 300 g white fish fillets, fresh, or thawed
  • 1/2 tbsp salt
  • 3 stalk curry leaves, strip the leaves from the stem, ensure fully dry
  • 3 tbsp crispy flour, homemade, or gogi tempura flour
  • 180 g Kam Heong sauce
  • 150 ml water, 50ml is optional

Instructions
 

  • Add cooking oil to a deep frying pan and switch on the heat to medium.
  • Marinate the fish with 1/4 tbsp of salt and rub to evenly distribute it. Sprinkle the rest of the salt and repeat. Set aside.
  • Submerge dry wooden cooking chopsticks and observe if tiny air bubbles are formed in the oil. This indicates the oil is ready for deep-frying.
  • Strip all the curry leaves from the stem and add them to the cooking oil. Fry for 20-30 seconds, and remove them all with a strainer.
  • Coat each fish fillet with crispy flour completely, shaking off the excess. Immediately add it to the hot oil, repeating with the rest of the fillets.
  • Fry them for 3 minutes without turning or moving the fish. When the bottom has completely cooked, it will detach from the pan itself.
  • After 3 minutes, turn the fillets to the other side and fry for another 3 minutes. After that, turn the fish every minute or so, until fully golden brown.
  • Remove the fillets with a strainer, and rest it in a bowl to drip off the excess oil. Set it aside. Switch off the heat.
  • With a clean pan, heat up the Kam Heong sauce over medium heat.
  • Add all the Kam Heong sauce to the pan, and spread it evenly.
  • Add 100ml of water and stir until slightly thinned. If the consistency is too dry, add another 50ml of water (optional). Continue stirring for about 1 minute, until fully hot and runny.
  • Add all the fish fillets and stir until well coated with the sauce, for about 1 minute.
  • Add the curry leaves and give it a light toss. Switch off the heat.
  • Transfer to a serving plate and serve with some rice.

Notes

Tips
  • Any white-fleshed fish fillets can be used for this recipe: dory fillets, tilapia fillets, seabass fillets, etc.
  • Seasoning the fish fillets twice ensures that the salt is evenly distributed.
  • Make sure that all the curry leaves are dry before adding them to the oil to prevent major oil splashes.
  • If space is limited in the pan, the fish fillets can be fried in batches. Only coat the fillets just before adding to the hot oil.
  • Adding a little water to the Kam Heong sauce helps to dilute it so that it's easier to mix with the fish fillets.
  • As the fish fillets had been deep-fried before stir-frying with the Kam Heong sauce, it's not recommended to freeze them as the texture may be affected.
  • It can be kept in the fridge overnight, to be reheated thoroughly the next day.
  • The nutritional information does not include any servings of rice.
  • Make sure to watch the full video to see how I made it exactly!
 

Nutrition

Calories: 243kcalCarbohydrates: 11gProtein: 17gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 39mgSodium: 951mgPotassium: 299mgFiber: 1gSugar: 3gVitamin A: 251IUVitamin C: 13mgCalcium: 63mgIron: 1mg
Keyword deep-fried, fish fillet, kam heong
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