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Pla Rad Prik (Fish
in Chilli) HT
MC Thai 35mins
Serves 4 Hot Fish Alcohol Main Course Dairy Free Eggless Thailand Asia Asian
Ingredients: 1 whole Fish weighing about 675g/1-1/2 lb e.g. Salmon, Sea Bass, Snapper, Catfish
Rice or White
Wine
Plain Flour
Oil for deep
frying For the sauce
4 Garlic Cloves,
very finely sliced 1 Green Jalapeno
Pepper, thinly sliced
1 Red Jalapeno
Pepper, thinly sliced
25g/1oz Onions,
thinly sliced 3 tbsp Freshly
chopped Coriander
60ml/2fl.oz. Fish
Sauce
1 tbsp Freshly
chopped Basil
A little
vegetable oil
Instructions
1. Preheat the deep fat fryer to 180C, 350F AND preheat the oven
to 180C, 350F, Gas mark 4.
2. Scale, clean and gut the fish but leave whole. Make three or four diagonal cuts on both sides of the fish and sprinkle with the wine.
3. Place the flour on a large plate and use to coat the fish on both
sides.
4. Deep fry the whole fish to seal then transfer to a shallow ovenproof dish and bake for 25 minutes or until cooked through.
5. Meanwhile, place a little oil in a saucepan or wok and heat until very hot. Add the chilies and onions and stir fry for 3-4 minutes.
6. Add the fish sauce, bring to simmering point then stir in the the coriander leaves. Cook, stirring, for about 5 minutes until slightly reduced. Remove from the heat, and transfer to a sauce boat. Stir in the basil leaves when cool.
7. To serve - transfer the fish to a warmed platter and serve with the sauce on the side.
More Fish Recipes | General Fish Prep & Cooking Times | More Thai Recipes
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
