For the Chips

  • Chipping potatoes as required
  • Salt to taste
  • Garlic clove skinned and halved


For the Fish

  • 1 cup Glutinous rice four
  • Salt to taste
  • Chives
  • Garlic clove skinned and halved



  • Olive oil



Day Before


  • The day before cooking the meal, peel, slice and rinse the potatoes.
  • Place in saucepan in salted water, or into microwave dish.
  • Cook until soft.
  • When well drained, tip onto paper towel and allow moisture to dry off
  • Place on paper towel in container in fridge over night


On the Day


  • Take chips from fridge
  • Pour Olive Oil into saucepan (I only ¼ fill a 1.5 litre saucepan)
  • Lightly sprinkle some salt into the oil
  • Add halved garlic clove
  • Heat oil
  • Add chips in small batches


  • Drain on paper towel to remove excess oil
  • Lightly salt to taste.



  • Mix salt and chopped or dried chives into flour well.
  • If the fish has skin, salt the skin well.
  • If it is large and thick, I cut the fish into smaller pieces. It cooks faster, more evenly, and prevents burnt, overcooked fish.
  • Roll the flesh of the fish in the flour mix.
  • Pour ⅛ – ¼ cup olive oil into frying pan.
  • Add halved garlic clove
  • Partially heat.
  • Add fish (skin side down if it has skin) and cook on medium heat.
  • When flesh has turned white approximately ⅔ of the way up, flip the fish over.
  • Cook for a further 1 – 3 mins. Check. If all flesh white, the fish is ready.


Serve with salad as a side dish