Wednesday 23 March 2011

Crisp Fish With Turmeric Recipe

Ingredients :
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 :
  1. To make sauce, soak tamarind in 2 tablespoons hot water for 4 hours.
  2. Press firmly through a sieve.
  3. In blender, soak chilies in 2 tablespoons hot water for 10 minutes.
  4. Add lemon grass, garlic shallots and galangal.
  5. Grind to a paste.
  6. Heat oil in a wok or small frying pan over medium high heat.
  7. Add chili mixture and fry, stirring for 3 minutes.
  8. Add tamarind liquid, peanuts and sugar and salt to taste.
  9. Simmer for 2-3 minutes.
  10. Set aside.
  11. With point of a sharp knife, score 3 diagonal lines on both sides of each fish.
  12. Score each lengthways down backbone.
  13. Mix together turmeric and salt.
  14. Rub into fish, working mixture into cuts.
  15. Leave for 1 hour.
  16. In a wok or saut� pan over medium heat, heat oil to 180oC (350oF).
  17. Cook fish for 5-6 minutes each side until golden and crisp.
  18. Remove with fish slice and drain on absorbent kitchen paper.
  19. Serve hot, accompanied by lime wedges and sauce.
Serves 4

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