Deep Fried Fish Thai Style
This recipe uses a whole fish, fried until crispy and then covered with a sweet, sour and spicy sauce made of sugar, kaffir lime juice, fish sauce and chilies. The crunch of the crispy skin is a wonderful contrast to the delicate flesh of the white fish within.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 gm whole fish
- 1/2 teaspoon salt
- 1 tablespoon cornflour
- 2 cups oil (for deep frying fish)
- 1 cucumber (shredded)
- 2 1/2 tablespoons sugar
- 2 tablespoons lime juice (or kaffir lime juice)
- 3 tablespoons fish sauce
- 2 shallots (sliced thinly)
- 3 bird's eye chili (or chili padi)
- 1 red chili (shred thinly)
- 1 stalk coriander leaf (chopped)
Instructions
- 1
Clean and wash fish, rinse and drained well. "Butterfly" the fish ( split fish using sharp knife ).
- 2
Rub salt all over the fish.
- 3
Coat fish with cornflour on both sides of fish ( inside of meat and outside of skin ).
- 4
Deep fry in hot oil until golden brown and crispy. Dish out and drained on paper towel.
- 5
Line shredded cucumber on a serving plate.
- 6
Put the fried fish on top.
- 7
Pour the sauce mixture over the fish.
- 8
Garnish with slices of kaffir lime and coriander leaves. Serve immediately.