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LOCATION: Recipes >> Asian >> Thai Fish 01

Print this Recipe    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.

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