No, Im not talking about bottled chili and garlic sauce. What went into this dish are chopped fresh garlic and finely sliced chilis. I used Tilapia fillet, my family’s favorite!
* 4 pcs. Tilapia fillet
* some vegetable oil for frying fillet
FOR GARLIC-CHILLI SAUCE:
* 2 pcs. finger chilli, seeded
* 1 tbsp. brown sugar
* 2 tbsps. olive oil
* 1 whole head garlic, minced
* 2 tbsps. patis (fish sauce)
*** Heat the vegetable oil until it starts to smoke. Deep fry the fish in batches until lightly browned and crisp.
When the fish are nicely browned and crisp, drain them on paper towels then arrange on a serving platter.
*** Over medium heat, fry the garlic and chilis just until fragrant, about a minute. Pour in the fish sauce and add the sugar, stirring constantly. Don’t take too long with this stage. With the little liquid and the amount of sugar, the mixture will burn fast with prolonged contact with the heat. As soon as the sauce thickens and the sugar is dissolved, turn off the heat.
Pour the sauce over the fish and serve at once.