Tiger Beer Battered Fish with Sweet Ginger Chilli

Get ready to cook

Method: 

1. For batter, in a bowl, whisk flour, corn starch, beer, egg and 100g Dongan Pink Pepper Ginger Paste until smooth without lumps. Cover bowl and place in the chiller for at least 30mins (and up to 3 hours).

2. Pat fish fillets dry with kitchen towel. Dip each piece into batter. Deep fry until cooked. Drain on paper towels to remove excess oil.

3. For dip, mix Dongan Pink Pepper Ginger Paste with sweet chilli sauce. Serve fish with dip and chips.

Ingredients:

Fish

100g Dongan Pink Pepper Ginger Paste

10 sustainable cod / hake / haddock fillets (approx. 1.2kg) 

150g all-purpose flour

150g corn starch

1 large egg

300ml Tiger beer

 

Dip

150g Dongan Pink Pepper Ginger Paste

150g sweet chilli sauce

About this dish

10 portion

2 Medium

Serves:

Pink Pepper Ginger Paste

Chilli Rating:

Product:

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