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Deep Fried Chilli Fish

Authentic.Thai's picture
Ingredients
  Whole fish 2 Pound, cleaned (Two 500 Gram/1 Pound Each Pieces, Such As Bream, Snapper, Whiting, Sea Perch, Cod Or Haddock)
  Red chilies 4 , chopped
  Coriander roots 4 (Use Fresh)
  Garlic 3 Clove (15 gm), crushed
  Crushed black peppercorns 1 Teaspoon
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
For red chili sauce
  Sugar 5 1⁄2 Ounce (2/3 Cup, 170 Gram)
  Fresh red chilies 8 , sliced
  Shallots 4 , sliced (Red Or Golden)
  Coconut vinegar 3 Fluid Ounce (1/3 Cup, 90 Milliliter)
  Water 3 Fluid Ounce (1/3 Cup, 90 Milliliter)
Directions

1. Make diagonal slashes along both sides of the fish.
2. Place chopped chillies, coriander roots, garlic and black peppercorns in a food processor and process to make a paste. Spread mixture over both sides of fish and marinate for 30 minutes.
3. Make sauce, place sugar, sliced chillies, shallots, vinegar and water in a saucepan and cook, stirring, over a low heat until sugar dissolves. Bring mixture to simmering and simmer, stirring occasionally, for 4 minutes or until sauce thickens.
4. Heat vegetable oil in a wok or deep-frying pan until a cube of bread dropped in browns in 50 seconds. Cook fish, one at a time, for 2 minutes each side or until crisp and flesh flakes when tested with a fork. Drain on absorbent kitchen paper. Serve with chilli sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Deep Fried
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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