Fried fish with spicy Thai mixed herbs


Serves: 4

Prep time: 15 minutes

Difficulty: Super Easy


This recipe is from one of our newest additions to Rosa’s Thai Cafe dinner menu. In Thai, it’s called ‘Pla Lui Suan’ which literally means ‘fish in the garden’ because of all the fresh herbs and spices. At our restaurants, we use Tilapia grown in London by GrowUp Urban Farm, but you can use any firm fish so it holds up when deep-fried.

Rosa’s Tip: use whole fish with skin on for maximum crunch



Tools: Wok, Deep Fat Fryer


Ingredients

1 whole fish, Tilapia / Seabass / Sea Bream etc (or 4 fillets with skin-on)

The sauce

  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1/2 tablespoon chilli powder (adjust amount to your liking)
  • 3 tablespoons condensed milk
  • 3 tablespoons tamarind concentrate
  • 1/2 tablespoon palm sugar (or brown sugar)
  • 20g fresh ginger, skin peeled (or galangal, if available)
  • 20g red onion, thinly sliced
  • 20g lemongrass, thinly sliced width-wise (use white parts for the best flavours)
  • 4 tablespoons of chilli oil paste (found in most Asian supermarkets)
  • A handful of cashew nuts

To garnish

  • 10g fried shallots
  • A few sprigs of coriander

 

 

 

Method

The Fish

  1. Heat vegetable oil in a deep fat fryer or a deep-bottom wok until hot
  2. Fry the fish for a few minutes until golden brown. The length of time depends on the size of the fish.
  3. Drain and set aside.

The Sauce 

  1. Mix all ingredients in a salad bowl.
  2. Pour over the fish and garnish with fried shallots and coriander.


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