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. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Very appetizing fish meal. "Butterfly" the fish ( split fish using sharp knife ). Dish out and drained on paper towel. Clean and wash fish, rinse and drained well. Save my name, email, and website in this browser for the next time I comment. Serve immediately. Angie Liew (known as Huang) has a strong love for cooking from a young age. Add fish sauce, ginger, bell pepper, chili paste, and 3 Tbsp of the garlic oil. This helps to keep the fish … When done, set the fish aside. Rub the whole fish with salt and cornflour. Look! 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. 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. 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. Coat fish with cornflour on both sides of fish ( inside of meat and outside of skin ). This Thai Fried Fish is so delicious you might just find it addictive. This Thai Fried Fish is so delicious you might just find it addictive. Mix all the sauce ingredients together in a bowl. If you have a deep fat frying with a basket, use it. Top Tips. Line shredded cucumber on a serving plate. This Thai fried fish recipe really is so simple. The frying of the fish, however should be done right before serving. https://www.realthairecipes.com/recipes/fried-fish-with-chili-sauce Garnish with slices of kaffir lime and coriander leaves. 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. Cook together for 3-5 minutes until sauce reduces slightly. CLEAN and scale fish. Refrigerate 1 hour, turning fish and basting occasionally with liquid on plate. The crunch of the crispy skin is a wonderful contrast to the delicate flesh of the white fish within. 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. 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. Deep fry in hot oil until golden brown and crispy. Check out How to Cook Deep Fried Fish Thai Style by Huang Kitchen on Snapguide. Top the cucumber with the fried fish. All Right Reserved. Just dust any white fish fillets in the spice mixture and pan fry. Wash and pat dry. Method. Thanks Esther for your encouraging comment. Coat evenly with seasoning mixture. Your pictures always make me hungry! https://snapguide.com/guides/cook-deep-fried-fish-thai-style All recipes and content are created by Back To Top. Garnish with some pieces of lime and coriander leaves. Sweet & Sour Dry Fried Prawns (Har Lok)... Do NOT follow this link or you will be banned from the site. First clean the fish. There are so few ingredient but it really tastes amazing. 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. Deep fry fish on medium heat until crispy and golden brown, about 5 minutes on each side. Make score marks across both sides of the fish with a knife. 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. @2020 - Huang Kitchen. 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. In Thailand, we use pla gow or grouper for this dish, but any meaty white Mix fish sauce, salt, cornstarch, ground ginger, garlic powder and pepper in small bowl until well blended. Just dust any white fish fillets in the spice mixture and pan fry. Add the soy sauce, sugar, tamarind paste, fish sauce, samb… Place fish on a shallow plate. 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