Cook together for 3-5 minutes until sauce reduces slightly. Thanks Esther for your encouraging comment. Coat evenly with seasoning mixture. Any firm, white-fleshed fish fillets can be used for this recipe - cod is excellent, but you can also use basa (a type of catfish native to Indochina), halibut, or tilapia. Dish out and drained on paper towel. This Thai Fried Fish is so delicious you might just find it addictive. Add the soy sauce, sugar, tamarind paste, fish sauce, samb… Line shredded cucumber on a serving plate. Mix fish sauce, salt, cornstarch, ground ginger, garlic powder and pepper in small bowl until well blended. Check out How to Cook Deep Fried Fish Thai Style by Huang Kitchen on Snapguide. The crunch of the crispy skin is a wonderful contrast to the delicate flesh of the white fish within. If you have a deep fat frying with a basket, use it. Deep fry in hot oil until golden brown and crispy. Look! Make score marks across both sides of the fish with a knife. Place fish on a shallow plate. In Thailand, we use pla gow or grouper for this dish, but any meaty white Your pictures always make me hungry! This recipe uses a whole fish, fried until crispy and then covered with a sweet, sour and spicy sauce made of sugar, kaffir lime juice, fish sauce and chilies. This traditional Thai fish recipe can be made outdoors on the barbecue, or you can pan-fry the fish indoors - it is made both ways in Thailand. https://www.realthairecipes.com/recipes/fried-fish-with-chili-sauce Sweet & Sour Dry Fried Prawns (Har Lok)... Do NOT follow this link or you will be banned from the site. Cut a portion of kaffir lime into pieces and shred cucumber for garnishing. All Right Reserved. Serve immediately. Garnish with some pieces of lime and coriander leaves. CLEAN and scale fish. Line a plate with shredded cucumber. Angie Liew (known as Huang) has a strong love for cooking from a young age. https://snapguide.com/guides/cook-deep-fried-fish-thai-style Being a self taught chef, she focuses on improving cooking recipes, simplifying and documenting cooking methods so that her great home cooked dishes can be served and shared among family and friends. Method. First clean the fish. Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. See Snacks & Appetizers Recipe Collection, Ayam Goreng Berempah (Malay Spiced Fried Chicken), Spiral Curry Puffs (Karipap Pusing 螺旋咖喱角), Tom Yam Fried Bee Hoon (Rice Vermicelli) 东炎炒米粉. @2020 - Huang Kitchen. Save my name, email, and website in this browser for the next time I comment. Top the cucumber with the fried fish. The frying of the fish, however should be done right before serving. Mix all the sauce ingredients together in a bowl. Coat fish with cornflour on both sides of fish ( inside of meat and outside of skin ). Just dust any white fish fillets in the spice mixture and pan fry. This recipe uses a whole fish, fried until crispy and then covered with a sweet, sour and spicy sauce made of sugar, kaffir lime juice, fish sauce and chilies. This Thai Fried Fish is so delicious you might just find it addictive. This helps to keep the fish … Clean and wash fish, rinse and drained well. Deep fry fish on medium heat until crispy and golden brown, about 5 minutes on each side. Add fish sauce, ginger, bell pepper, chili paste, and 3 Tbsp of the garlic oil. You'll love the tenderness of the fish combined with a fantastic coriander-chili sauce, which can be made from mild to extra spicy to suit your taste. The crunch of the crispy skin is a wonderful contrast to the delicate flesh of the white fish within. Wash and pat dry. Top Tips. Then pour the sauce mixture over the fish. Rub the whole fish with salt and cornflour. This Thai fried fish recipe really is so simple. Very appetizing fish meal. Any firm, white-fleshed fish fillets can be used for this recipe - cod is excellent, but you can also use basa (a type of catfish native to Indochina), halibut, or tilapia. Refrigerate 1 hour, turning fish and basting occasionally with liquid on plate. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Just dust any white fish fillets in the spice mixture and pan fry. Garnish with slices of kaffir lime and coriander leaves. There are so few ingredient but it really tastes amazing. When done, set the fish aside. "Butterfly" the fish ( split fish using sharp knife ). All recipes and content are created by Back To Top. Smaller fish pieces fried with fish sauce from Ayuthaya This red snapper in hot oil seems to be waving good bye Note: A version of this blog originally appeared on pages 97 & 98 of Dancing Shrimp: Favorite Thai Recipes for Seafood, published in 2000 by Simon & Schuster.