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Fried Fish A'la Thai

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Fried Fish A'la Thai

Serves : 4
Preparation time : 20 minutes

Ingredients :

1 ( 700g ) black pomfret or garoupa, cleaned and gutted
60ml fish sauce ( nam pla )
1/2 teablespoon ground white pepper
1 egg white, lightly beaten
110g cornflour ( cornstarch )
375ml cooking oil
55g tamarind pulp
85ml water
1 stalk lemon grass, bruissed
2 tablespoons crushed palm sugar ( jaggery ) or brown sugar
21/2 tablespoons sugar
salt
10 lettuce leaves
55 g coriander leaves ( cilantro )
1 red chilli, seeded, cut into thin strips and soaked in cold water

Finely Ground Paste

9 red chillies
4 bird's eye chillies
1/2 teaspoon salt
2.5cm galangal, peeled
2 coriander roots
9 white peppercorns
4 cloves garlic, peeled
6 shallots, peeled

Method :

Slit both sides of the fish and marinate with 1 tablespoon fish sauce and pepper for 30 minutes.
Dip in beaten egg white and coat with corndflour ( cornstarch ). Deep-fry until crisp and golden brown. Drain well. Reserve the oil.
Combine the tamarind pulp and water and extract the juice. Set aside.
Heat 125ml of the reserved oil and fry the finely ground paste and lemon grass until fragrant and the oil floats on top. Season with the remaining fish sauce, palm sugar ( jaggery ) or brown sugar, salt and tamarind juice. Cook over low heat for 5 minutes.
Place fish on a lettuce lined plate, pour sauce on fish. Garnish with coriander leaves ( cilantro ) and red chilli strips.

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Last Updated: 30/9/08