- 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 1/5 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 600g fish will take
10-12 minutes or 1 1/5kg fish will
12-18minutes to cook
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.
