makes 4-5 servings
- 3 cloves garlic, minced
- 2 tsp. ground turmeric
- 1 tsp. black pepper
- 1 tsp. granulated sugar
- 1/2 tsp. salt
- 3 tbsp. vegetable oil, divided
- 1-1/2 lbs. fish fillets (tilapia, catfish, grouper or cod)
- 3/4 cup tapioca starch (cornstarch or all-purpose flour)
- 2 tbsp. fish sauce
- 2 tbsp. rice vinegar
- 1/2 tsp. hot pepper flakes
( Kitchen Conversion )
In a bowl, combine garlic, turmeric, pepper, sugar, salt and 1 tbsp. oil.
Arrange fish fillets in a shallow dish in a single layer. Spoon marinade over fish and rub into surface.
Spread tapioca starch in a shallow pan. Coat both sides of fish, shaking off excess.
In a large skillet, heat remaining oil over medium-high heat. Fry fish for 3 to 4 minutes per side, or until fish is cooked through and golden brown.
In a small bowl, combine fish sauce, vinegar and hot pepper flakes for the dipping. Serve with fish.