There’s been a lot of pork on the menu recently and head’s up- there’s more to come. I can’t help it- pork is the commonest meat in Thailand and it tastes sooo good! For today though, still not exactly healthy- a deep fried fish in a sweet and sour chilli sauce. Very satisfying and pretty quick to make too.
For two people use:
- two whole white fish- the sea bass looked good today so I got those
- 5 cloves of garlic, finely chopped
- ½ onion, finely chopped
- 5 or 6 red chillies, finely chopped
- 2 tablespoons sugar
- a big splash fish sauce (nam pla)
- a big splash of tamarind liquid (use juice 1 lime if you can’t get it)
- Some coriander leaves, roughly ripped up
- lots of vegetable/ sunflower oil for deep frying
Take a minute to make sure your fish have been scaled first otherwise this dish will be godawful. Then use a sharp knife to cut deep slits along both sides of the fish. Heat a wok half full of oil on a low- medium heat and when it’s reasonably hot, slide the fish in. They want to cook fairly slowly, don’t touch them AT ALL. Once the fish are in, start the sauce..,
Heat a small amount of oil in another pan, gently fry the onion, chilli and garlic until soft for about 3 minutes before adding in the sauces and sugar and a splash of water too. Let in reduce down while the fish continue to cook.
After the fish has been cooking for 10 minutes on one side, use ladles/ spatulas, plates, whatever, to very gently turn in over. Continue to cook for another 5 minutes- it should end up being very crispy.
When the fish is done, gently lift it out onto a plate, pour over the chilli sauce which should be syrupy and scatter the coriander leaves around.
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