Recipe Archives->Asian Sea->Thai Fish 01

Three Flavoured Fish
4 Portions: 4 individual fish or 1 large
2 Portions: 1 medium fish

4x275-325g dabs, plaice or lemon sole, on the bone, and scored
or
1x1-1.2 kg red snapper, reef fish or similar fish, scored
or
1x600g red snapper or similar fish, scored (2 portions)
salt  
peanut oil or sunflower oil for deep frying
 
4 cloves garlic, finely chopped
4 large red or green chillies, seeds removed and chopped finely
2 Tbsp coriander stem, finely chopped
2 cm ginger, chopped finely
2 Tbsp peanut oil
3 Tbsp palm sugar or brown sugar
2 Tbsp tamarind water*
3 Tbsp Thai fish sauce
juice of 1/4 lime
2 Tbsp water

4 red shallots, sliced and deep fried
2 garlic cloves, slice and deep fried
2 kafir lime leaves, shredded
2 Tbsp holy or normal basil leaves, deep fried
1 Tbsp coriander leaves, deep fried

Pound the garlic, chillies, coriander and ginger in a mortar and
pestle or place in a food processor and blender and blend briefly
so that you have a rough paste. Heat the oil in a saucepan and fry
the paste untilit is aromatic. Add the rest of the sauce ingredients
and simmer for 5 minutes.Set aside and keep warm until ready to
serve.

Heat the oil in a deep fryer or in a large wok to 180C.Pat the fish
dry and rub salt into the flesh. Deep fry small individualservings
of fish (27-325g) for 5-8 minutes, until they are crisp and
cookedthrough (600g fish will take 10-12 minutes or 1.2kg fish will
take 12-18minutes to cook).

Place the individual serving of fish on 4 plates or 1large fish on
a serving platter. Pour the hot sauce over the fish and sprinkleover
the deep fried shallots, garlic, basil and coriander leaves and
the lime leaves. Serve hot with steamed rice.

Printable version: thai-fish01.txt.