Ingredients
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
Other
- Olive oil
Process
Day Before
Chips
- 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
Chips
- 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.
Fish
- 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
