2 1 teaspoon 2 teaspoons 115 ml Sauce : 1 tablespoon 4 1 1 4 0.5 cm 3 tablespoons 150 g | whole fish, such as trout or bream, each weighting about 350 g ground turmeric salt vegetable oil
tamarind dried red chilies stalk lemon grass, chopped clove garlic, chopped shallots, chopped piece galangal, chopped vegetable oil peanut, toasted and ground about 2 teaspoons light brown sugar salt |
Method :- To make sauce, soak tamarind in 2 tablespoons hot water for 4 hours.
- Press firmly through a sieve.
- In blender, soak chilies in 2 tablespoons hot water for 10 minutes.
- Add lemon grass, garlic shallots and galangal.
- Grind to a paste.
- Heat oil in a wok or small frying pan over medium high heat.
- Add chili mixture and fry, stirring for 3 minutes.
- Add tamarind liquid, peanuts and sugar and salt to taste.
- Simmer for 2-3 minutes.
- Set aside.
- With point of a sharp knife, score 3 diagonal lines on both sides of each fish.
- Score each lengthways down backbone.
- Mix together turmeric and salt.
- Rub into fish, working mixture into cuts.
- Leave for 1 hour.
- In a wok or saut� pan over medium heat, heat oil to 180oC (350oF).
- Cook fish for 5-6 minutes each side until golden and crisp.
- Remove with fish slice and drain on absorbent kitchen paper.
- Serve hot, accompanied by lime wedges and sauce.
Serves 4
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