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