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Pan-fried Fish with Tom Yam Sauce
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Serves : 4
Preparation time : 45 minutes
cooking time : 15 minutes
Ingredients :
oil for deep-frying
1 tablespoon minced galangal root
1 tablespoon very thinly sliced kaffir lime leaves
1 tablespoon thinly sliced lemongrass
600g white fish fillets
5 tablespoons flour, mixed with 1/2 teaspoon salt and 1/2 teaspoon white pepper
Tom Yam Sauce
1 stalk lemongrass, thick bottom part only, outer layers discarded, sliced
1 cm galangal root, sliced
3 kaffir lime leaves, sliced
1 bird's-eye chilli, sliced
2 dried chillies, soaked in warm water for 10 minutes to soften, stems discarded and deseeded
2 tablespoons oil
250ml chicken stock or 1/2 chicken stock cube in 250ml boiling water
2 teaspoons sugar
2 tablespoons fish sauce
60ml cream
2 teaspoons freshly squeezed lime juice
Method :
To make the Tom Yam Sauce, grind the lemongrass, galangal, lime leaves, fresh chilli and dried chillies to a smooth paste in a blender. Heat the oil in a saucepan over medium heat, stir-fry the paste for 1 to 2 minutes until fragrant. Add the chicken stock, sugar, fish sauce and cream, and simmer until the sugar is dissolved. Finally, season with the lime juice. If the sauce is too thick, dilute with some water.
Heat 3 tablespoons oil in a wok or pan over high heat. Add the minced galangal and stir-fry until crispy and fragrant, 1 to 2 minutes. Remove with slotted spoon and set aside. In the same wok or pan, stir-fry the lime leaves and lemongrass separately in the same manner. Remove and set aside.
Lightly coat the fish fillets with the seasoned flour. Deep-fry in a wok or pan over high heat for 3 to 5 minutes until crispy. Remove and drain the excess oil on paper towels.
Sprinkle the crispy fried galangal, lime leaves and lemongrass on top of the fish. Pour the Tom Yam Sauce over and serve hot.
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