Crispy Deep Fried Snapper with Chilli Lime and Tamarind

Ingredients

For Chilli, Lime and Tamarind Sauce Peanut oil for frying 1 Tablespoon finely chopped coriander roots 1 Tablespoon finely chopped red chilli 1 Tablespoon finely chopped garlic 1 Tablespoon finely chopped Asian shallot 1 teaspoon finely chopped ginger Pinch of sea salt cup water cup palm sugar cup tamarind puree, soaked in boiling water for 20 minutes then sieved, liquid reserved Dash of light soy Dash of fish sauce Add water if needed 2 Spring onions cut into 2 cm lengths Crispy fried Fish 1 whole pink snapper (to just fit in wok 1.5 to 2kg) Vegetable oil (enough to emerge whole fish) 1 Tablespoon fish sauce Lime, sliced Red chilli and fresh coriander for garnish

Description

For Chilli, Lime And Tamarind SauceFinely Chop Coriander Roots, Chilli, Garlic, Asian Shallots And Ginger And Pound To Paste In A Mortar And Pestle With Salt Until Smooth. Lightly Fry In A Little Peanut Oil For A Few Minutes Till Fragrant. Add Water, Tama

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