Thai Fried Fish With Spicy Sauce, The Way Siam Cuisine Restaurant Makes It
Created by ForeverMama on March 5, 2015
- Servings: 6
- Prep Time: 25m
- Cook Time: 35m
- Recipe #17730
Ingredients
- 1/2 cup oil
- Red Curry Paste (recipe follows)
- 1 tablespoon dried shrimp, ground in a blender
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1/3 teaspoon shrimp paste
- 7 tablespoons fish sauce
- 1/4 to 1 cup chicken stock
- 2 to 2 1/2 pound cod fish (or other firm fleshed fish, cleaned, whole fish or fillets)
- Oil for frying
- 30 basil leaves (Thai or Italian basil leaves)
- 30 whole lime leaves (Kaffir lime leaves, sliced into fine slivers)
- 1 jalapeno pepper (or serrano chili pepper, stem removed, cut length-wise into quarters)
- RED CURRY PASTE
- 2 tablespoons galangal (fresh or frozen galangal or fresh ginger)
- 2 to 3 pieces dried Kaffir lime rind
- 7 dried chili pepper (2 - 3" long, or dried cayenne peppers)
- 1 dried New Mexico chili pepper (stem removed)
- 1/2 cup thinly sliced fresh lemon grass (firmly packed)
- 1/4 cup thinly sliced garlic (firmly packed)
- 1/2 cup water (optional - use only if processing in a blender)
How to Make
-
Step 1: Heat a well-seasoned pan or wok over high heat and add the oil. When the oil is hot, add the curry paste, ground shrimp, salt, sugar, shrimp paste, and fish sauce. Reduce over high heat for about 10 minutes, until red-colored oil surfaces. Stir as needed to prevent sticking or burning. Lower the heat to medium and cook for another 20 minutes. If the sauce gets too dry and starts to stick, add 1/4 cup of the chicken stok and mix well; repeat as necessary.
How to Make
-
Step 2: While the sauce is cooking, pat the cod dry with paper towels. If using whole fish, make three diagonal incisions, 3/4 inch deep, on each side of the fish about 1 1/2 inches apart. Set aside.
-
Step 3: In a skillet large enough to hold the fish, heat 1-inch of oil over high heat until it starts to smoke. Holding the fish by the tail, lower it slowly into the hot oil. Starting at one edge of the skillet, slide the fish across the bottom. This will keep the splattering to a minimum. Fry the fish for 4 - 7 minutes on each side until crisp.
-
Step 4: (If you have a large deep-fryer that can hold the fish, deep-fry at 450 degrees Fahrenheit for 7 minutes, until done.)
-
Step 5: Drain on paper towels and place on a large serving platter. Set aside.
-
Step 6: Remove the sauce from the stove and quickly add the basil and Kaffir lime leaves. Mix thoroughly. Pour the sauce over the fish, garnish with the chili pepper and serve immediately.
-
RED CURRY PASTE
-
Step 7: If dried galangal is used, soak it for 1 - 2 hours in hot water. Drain and slice thinly. Reserve 4 teaspoons, firmly packed.
-
Step 8: Soak the Kaffir lime rind for 1 - 2 hours in hot water. Scrape off and discard the white pulp that lines it. Slice thinly and reserve 1/4 teaspoon, firmly packed.
-
Step 9: Soak the chili peppers in warm water for about 15 minutes, until soft. Remove and discard the seeds and set the chilies aside.
-
Step 10: Place the galangal or ginger, Kaffir lime rind, chili peppers, lemon grass, shallots, and garlic in a mortar or blender. Pound or grind the ingredients to a fine, smooth paste. (NOTE: if using a blender, add the water to process.)
-
Step 11: Makes about 1 cup.