When the oil has reached frying temperature, slowly lower one of the fish into the oil and fry for about 8 minutes.Ensure the whole fish is covered with flour. To make the fish, place the butterflied fish on a plate and dust with the flour and salt and pepper to taste.You are aiming for a temperature of 180c/356f. Heat about a bottle of rapeseed (canola) oil in a large wok.When hot, add the blended sauce and bring to a simmer. Heat 2 tbsp coconut oil or rapeseed (canola) oil in a large frying pan.To make the sauce, blend two of the chopped lemongrass stalks together with the coriander, lime juice, water, fish sauce, garlic, galangal, bird's eye chillies and sugar until smooth.Please use this recipe as a guide but add more or fewer chillies to taste. When it comes to how spicy the sauce is, that too is completely down to you. For a sweeter flavour add more sugar and if you like a good sour touch, that’s the lime juice. If you prefer a saltier flavour, add more fish sauce. That said, the best Thai food is the Thai food that appeals most to you taste preferences.įeel free to add more of any of the primary flavours in the sauce. The fish can be butterflied a day or so before cooking as well but fish is always best eaten on the day you buy it. If colour isn’t all that important to you, make it a couple of days earlier if you like. You could make the sauce a few hours before serving without losing much of the magnificent colour. All of them! There will be a few pin bones that don’t want to come out be be sure they are all out. Once you have filleted the fish on both sides of the back bone, turn the fish over and carefully remove the bones. Try not to lose much meat! You want to carefully cut along the bones. From the top of the fish, fillet downwards from the back bone. ![]() If your fishmonger isn’t able to butterfly the fish for you, get yourself a sharp knife. ![]() The coriander and lime sauce with all that lemongrass just plain gets it! How to butterfly the fish I love deep fried fish and chips but this Thai recipe takes fried fish to a whole new and delicious level. Still, I’m looking forward to better times when I can have him do it for me.įried fish is hugely popular done this way not only in Thailand but at Thai restaurants here in the west. In these crazy times, my fishmonger wasn’t around to do the work so I had to do it myself. Get your fishmonger to prepare the bream for you and this Thai fried fish will be much easier to make. Photo by Kris Kirkham for my cookbook ‘The Curry Guy Thai’.
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