AT A GLANCE
This recipe is inspired by a traditional Chinese beer fish recipe. We've added fried garlic and shallots, and a good squeeze of lime for extra zing.
|01||For fried shallots and garlic, heat oil in a saucepan over medium heat to 180C. Add garlic in batches (don’t overcrowd the oil) and stir until golden and crisp (1-2 minutes; careful, hot oil may spit). Remove with a slotted spoon, drain on paper towels, and repeat with shallots. Set aside until required.|
|02||Heat half the oil in a large wok over high heat until very hot and stir-fry fish, turning occasionally, until golden (1-2 minutes). Remove with a slotted spoon and set aside. Discard oil, wipe wok clean and heat remaining oil over high heat until very hot. Add ginger, garlic and chilli, and stir-fry until fragrant (30 seconds to 1 minute). Stir in chilli paste, then add tomatoes and stir-fry until starting to break down (2-3 minutes). Add beer, soy sauce and vinegar, bring to the simmer, season to taste, then return fish to pan and stir to heat through (1-2 minutes). Serve hot with steamed greens and rice, and scattered with spring onions, bean sprouts, and fried garlic and shallots.|
Note Chinese roasted chilli paste, a mixture of roasted chilli flakes and garlic in oil, is available from select Asian grocers.