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Recipe - Thai Style Pan-fried Crispy Skin Whole Baby Snapper

Cooked this on the weekend - turned out really well. The fish was super-fresh, which makes all the difference.


Ingredients
* 1 or 2 pan-sized snapper, gutted and cleaned
* Peanut oil for shallow frying
* sea salt
* 2 limes
For sauce
* 1/3 cup tamarind water (use a matchbox-sized chunk of tamarind pulp; add 1/3 cup hot water to liquify)
* 3 cloves garlic
* 2 heaped teaspoon brown sugar
* 1 thumb-size piece galangal and another of fresh ginger, peeled and sliced
* 1 cup finely chopped fresh coriander leaves
* 2 tablespoons fish sauce
* 1 red paprika or red capsicum, de-seeded and diced
* 1 red chilli finely diced
For garnish
* fresh coriander leaves
* lime wedges
* slices of fresh cucumber
* halved cherry tomatoes
* 1 spring onion diagonally sliced
* handful of salted cashew nuts
* 1/2 red chilli diagonally sliced
Instructions
* Rinse and pat dry fish.
* Make 3 diagonal cuts into both sides of the fish.
* Squeeze the juice of 1-2 limes over and inside fish.
* Sprinkle surface with sea salt and set aside whilst preparing sauce.
* Place tamarind water, garlic, sugar, galangal, ginger, coriander, chilli, and fish sauce in a mortar and pestle and grind to a coarse paste (or use food processor).
* Pour the raw sauce into a saucepan. Add the diced paprika or capsicum and simmer over medium-low heat for 6 minutes.
* Taste test the sauce for salt, sourness and sweetness, and adjust to suit.
* Shallow fry using a frypan or wok in a generous amount of peanut oil (1 cm depth) on a med-high heat. For the two fish in the photos, the larger was fried for 5 minutes per side, and the smaller fish for 3 minutes per side. The skin should be crispy and the flesh should flake easily.
To serve, plate the fish and pour the sauce over. Garnish with sprigs of fresh coriander, cashews, lime wedges, cherry tomatoes, cucumber, spring onion and sliced red chilli. Serve with jasmine rice or green papaya salad.

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Looks delicious and the plating is beautiful.
Thank you, sir! I can confirm that it was very tasty. The fishmongers that I use are situated adjacent to the harbour, and the fishermen were delivering the catch as I arrived. The only way to get it fresher would be to catch it yourself.
 
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