Deep Fried Fish with 3 Flavoured Sauce
serves 2
ingredients
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1 x 350gm sea bream, red snapper or grey mullet
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3 tbsp plain flour or rice flour
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vegetable oil for deep frying
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pinch ground black pepper
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4 - 5 cloves of garlic roughly chopped
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4 - 5 asian shallots or 3 eschallots
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3 coriander roots finely chopped
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3 tbsp palm sugar
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2 tbsp fish sauce
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3 tbsp lime juice
To garnish: fresh thai basil leaves
method
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Clean and cut the fish leaving the head on. Dry the fish thoroughly and score the skin 3 - 4 times on both sides
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Rub the fish inside and out with salt and put the flour and pepper on a plate and press the fish lightly to coat head to toe. Shake off excess
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Heat 10cm of oil in a wok or pan big enough to deep fry the whole fish
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When oil is hot lower the heat to medium and gently slide the fish into the oil. Be careful!
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Deep fry the fish - making sure it is entirely immersed - for about 15 - 20 minutes and it is just light brown
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Remove with a slotted spoon and drain on paper towels
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Transfer to a plate and keep warm
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While the fish is cooking blend the garlic, chillies, shallots and coriander roots together into a rough paste
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Heat a small amount of oil in a pan and stir fry the paste on a medium heat for 2 - 3 minutes
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Add the palm sugar, fish sauce, lime juice and cook until sugar has dissolved, adjust taste with water if needed
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Pour over the fish and garnish with basil leaves