Ingredients Jump to Instructions ↓

  1. Three Flavoured Fish

  2. 4 Portions:

  3. 4 individual fish or 1 large

  4. 2 Portions:

  5. 1 medium fish

  6. 4x275-325g dabs, plaice or lemon sole, on the bone, and scored

  7. or 1x1-1 1/5 kg red snapper, reef fish or similar fish, scored

  8. or 1x600g red snapper or similar fish, scored (2 portions)

  9. salt peanut oil or sunflower oil for deep frying

  10. 4 cloves garlic, finely chopped

  11. 4 large red or green chillies, seeds removed and chopped finely

  12. 2 Tbsp coriander stem, finely chopped

  13. 2 cm ginger, chopped finely

  14. 2 Tbsp peanut oil

  15. 3 Tbsp palm sugar or brown sugar

  16. 2 Tbsp tamarind water*

  17. 3 Tbsp Thai fish sauce

  18. juice of 1/4 lime

  19. 2 Tbsp water

  20. 4 red shallots, sliced and deep fried

  21. 2 garlic cloves, slice and deep fried

  22. 2 kafir lime leaves, shredded

  23. 2 Tbsp holy or normal basil leaves, deep fried

  24. 1 Tbsp coriander leaves, deep fried

  25. Pound the garlic, chillies, coriander and ginger in a mortar and pestle or place in a food processor and blender and blend briefly

  26. so that you have a rough paste. Heat the oil in a saucepan and fry

  27. the paste untilit is aromatic. Add the rest of the sauce ingredients

  28. and simmer for 5 minutes.Set aside and keep warm until ready to

  29. serve. Heat the oil in a deep fryer or in a large wok to 180C.Pat the fish

  30. dry and rub salt into the flesh. Deep fry small individualservings

  31. of fish (27-325g) for 5-8 minutes, until they are crisp and 600g fish will take

  32. 10-12 minutes or 1 1/5kg fish will

  33. 12-18minutes to cook

  34. 4 plates or 1large fish on

  35. a serving platter. Pour the hot sauce over the fish and sprinkleover

  36. the deep fried shallots, garlic, basil and coriander leaves and the lime leaves. Serve hot with steamed rice.


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