Add the garlic to the mayonnaise and season to taste. Heat the oil in a deep fry to 180˚C/350°F. Season the fingers of fish with salt and freshly ground black pepper. Then, dip the fish ...

Cooking time may vary depending on size. While the fish cook, heat vegetable oil in a small pan over low heat. Add minced garlic, remaining ginger and chiles. Sauté until fragrant, 1-2 minutes.

Occasionally, she would stir-fry the fish – with all the oily ... Halve and thinly slice the shallots and roughly chop the garlic. Slice the bird’s-eye chilli in half lengthwise and scrape ...