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Just so you know, Vinho D'alhos , or wine and garlic, is where the Goan Vindaloo comes from.
Ingredients
- Four 220g red snapper fillets, boned
- 2 eggs
- 150g Masa Harina
- 2 tablespoons olive oil
- 2 bay leaves
- 1 tablespoon paprika
- 1/2 teaspoon black peppercorns
- 4 garlic cloves, peeled and minced
- 200ml white wine
- 3 tablespoons cider vinegar
- 1 teaspoon sugar
- 2 teaspoons Maldon sea salt
- Olive oil, for frying
Method
Place the bay leaves, minced garlic, white wine, cider vinegar, sugar, salt, olive oil and black peppercorns in a large bowl and mix. Bathe the snapper fillets in this astringent marinade and set aside for an hour.
Beat the eggs in a spacious, shallow bowl. Flick the paprika into the Masa Harina. Heat the olive oil in a wide frying pan over a medium heat till fiercely hot. Turn the fillets in egg, powder them with the spiced, golden cornflour, and then fry for about 2 - 3 minutes on each side until golden and cooked through.
This is usually served with vinegary sauces molhanga or molho escabeche, but since I haven't space for their inclusion, just know this is also wonderful with a wedge of lime or lemon.
Stories and photos copyright © Bryan Koh, unless otherwise stated. Not to be reproduced without permission from the author.
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