Crispy Deep-Fried Jenahak Merah with Sweet Chilli

Prep Time: 15 mins| Cook Time: 15 mins| Serves: 5-6 pax

Ingredients

• 1 whole Jenahak Merah, scored deeply on both sides
• 8 tbsp corn flour
• 4 tbsp rice flour
• 2 tsp turmeric powder
• 2 tsp five-spice powder
• 2 tsp salt
• 2 tsp white pepper
• Oil for deep frying
• 8 tbsp Thai sweet chilli sauce (for serving)
• 2 lime, cut into wedges
• Fresh coriander for garnish
• Optional: 6 cloves garlic, thinly sliced and fried crispy

Instructions

1. Pat fish thoroughly dry with paper towels. Score the flesh diagonally 3 times on each side.
2. Mix corn flour, rice flour, turmeric, five-spice, salt, and white pepper. Coat the fish evenly inside and out.
3. Heat oil in a wok to 180°C. Carefully lower fish in sideways using a wok spatula.
4. Fry undisturbed for 5–6 minutes on the first side until deep golden. Flip carefully and fry another 4–5 minutes.
5. Drain on a wire rack (not paper towels) to keep skin crispy.
6. Plate with lime wedges, coriander, crispy garlic slices, and sweet chilli dipping sauce on the side.
7. 
   

Suggested Food Pairing