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singha siamese fighting fish with spicy chili sauce

  • 2servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pounds Whole fresh fish; opakapaka or catfish

  2. Vegetable oil; for deep frying

  3. 1 Clove garlic; chopped

  4. 1 Clove shallots; sliced

  5. 1 ounce Sliced mild sweet onion; such as Maui

  6. 1 ounce Carrots; sliced

  7. 2 ounces Celery; sliced

  8. 1 1/2 tablespoon Fish sauce; or Substitute low sodium soy sauce

  9. 1 1/4 tablespoon Fresh lime juice

  10. 1 1/4 tablespoon Sugar

  11. Chili pepper; to taste

Instructions Jump to Ingredients ↑

  1. Deep fry fresh fish until golden brown. Set aside. Saute garlic in a hot pan with 1½ tbsp. vegetable oil, until garlic is light brown.

  2. SAUCE: Add shallots, onions, carrots, celery, bell pepper, and chili powder to garlic in pan. Saute for one more minute. Add remaining ingredients and cook a minute longer. Pour mixture over crispy fish.

  3. *Omit or substitute low-sodium soy sauce.

  4. Notes: Keep this recipe for the sauce, if not for the fish. Makes enough sauce for up to 2 pounds of fish.

  5. >Busted by KitPATh for Mc-Recipe 1998-Feb-15 MC-PER SERVING: 299CAL, 8g fat (24% cff).

  6. Recipe by: 1998 (c) Singha Thai Cuisine, Honolulu, Hawaii Posted to MC-Recipe Digest by KitPATh on Feb 16, 1998

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