Fried fish

fried_fish

Thai cuisine is famous for its distinctive flavor and complex blend of spices, herbs and sauces, creating dishes that are flavorful, aromatic and spicy. One of the most popular dishes in Thai cuisine is Fried Fish. This dish is the ideal choice for those who want a quick, easy and delicious meal. Thai Fried Fish is simple to prepare, and the best part is that it is versatile and can be enjoyed on its own, with rice, or other side dishes.

Thai Fried Fish is typically made using freshwater fish or sea fish, seasoned with a blend of herbs and spices, and deep-fried until crispy on the outside, tender and juicy on the inside. The fish is usually served with a variety of dipping sauces and garnished with fresh herbs, making it a flavorsome and appetizing dish.

The uniqueness of Thai Fried Fish is in its combination of flavors and the method of cooking, traditionally, whole fish is gutted, scaled, and then deep-fried, creating a crispy exterior while the meat remains tender and moist. The fish is then served with a tangy dipping sauce, made from a variety of ingredients, including chili, garlic, lime juice, fish sauce, sugar, and freshly chopped herbs.

There are many variations of Thai Fried Fish, and each region of Thailand has its own unique twist on the recipe, depending on the availability of local ingredients. The most common fish used in Thai Fried Fish is Tilapia, although other fish such as snapper, sea bass, and catfish can be used as well. Tilapia is a freshwater fish that is widely available and highly prized in Thai cuisine for its sweet and delicate flavor.

To make the perfect Thai Fried Fish, it is important to select a fresh fish that is firm and meaty, with clear eyes and bright red gills. A freshly caught fish will provide the best taste, but if that’s not possible, selecting the freshest fish at the market will suffice.

To prepare the fish for frying, it should be cleaned well, scaled, and gutted. Next, the fish should be scored, making shallow cuts into the flesh, along the length of each side of the fish. This step is crucial, as it prevents the fish from curling up during frying, making it easier to fry the fish evenly.

Once the fish is ready, it is then seasoned with a blend of herbs and spices, such as coriander, garlic, ginger, and turmeric, or other seasoning like soy sauce or fish sauce, depending on the desired flavor. The fish should be allowed to marinate for about an hour, to allow the flavors to permeate the flesh.

To deep-fry the fish, it is essential to use hot oil and to avoid overfilling the pan, as this can cause uneven cooking. The fish is then placed carefully into the oil, and fried on both sides until golden brown and crispy.

Thai Fried Fish can be served by itself, with rice or other side dishes. To garnish, fresh herbs such as coriander, basil, and mint can be used, and the dish is typically accompanied by a variety of dipping sauces, such as chili sauce, sweet and sour sauce, or a tangy tamarind sauce.

In conclusion, Thai Fried Fish is a quick, easy, and flavorful dish that anyone can make. This classic recipe showcases the rich and vibrant flavors of Thai cuisine, and can be customized to suit any taste. With a few simple ingredients and the right seasoning, anyone can enjoy the delicious and satisfying flavors of Thai Fried Fish.

Ingredients:

  • 1 whole fish (tilapia, snapper or sea bass)
  • Salt
  • Flour
  • Oil for frying

For Sauce:

  • 1/2 cup water
  • 2 tbsp tamarind paste
  • 2 tbsp palm sugar
  • 2 tbsp fish sauce
  • 2 red chillies, finely chopped
  • 1 garlic clove, finely chopped

Garnish:

  • 1 red chilli, sliced
  • Handful of coriander leaves

Instructions:

  1. Clean and wash the fish thoroughly. Pat dry with absorbent kitchen paper.

  2. Make diagonal cuts on the fish on both sides, sprinkle salt and set aside.

  3. In a small pan, mix tamarind paste, palm sugar, fish sauce, chopped red chillies and garlic. Stir until the sugar dissolves.

  4. In a separate bowl, add flour and coat the fish well. Shake off excess flour.

  5. Heat oil in a frying pan over medium-high heat. Once hot, fry the fish until golden brown and crispy.

  6. Remove fish from the pan and set aside on kitchen paper to drain the excess oil.

  7. In the same frying pan, pour the sauce mixture and let it simmer for a few minutes until it thickens.

  8. Put the fried fish on a plate, pour the sauce over it and sprinkle sliced chilli and coriander leaves.

  9. Serve hot with steamed rice. Enjoy!

Note: Adjust the spice levels according to your taste. You can also add chopped spring onions or ginger slice in the sauce for more flavour.