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Category: Asian
Prep Time: Cook Time: Total Time:
Ingredients
Sliced Galingale (Wild ginger, Grachai)
Sliced Shallot
Sliced Garlic
Sliced Kaffir lime leave
Mashed Lemon grass
Fresh pepper seed
Tamarind paste
Red tilapia fish or rock cod fish
Palm oil
Salt
Pepper
Plant flour
Chicken
Preparation
1.Clean the fish properly and bone off as the pictures.
. Mix the fish bone with plant flour and deep fried in hot palm oil (medium heat) until it is brown gold and crispy. Then, let it cold down in a plate.
3. Cut the fish meat to 1-1.5 inch then mix with salt ½ tsp., pepper ½ tsp. and plant flour 1 tbsp. Next, deep fried with medium heat until it is brown gold and crispy and let it cold down in a dish.
4. Mix sliced Galingale, sliced Kaffir lime leave, mashed Lemon grass, fresh pepper seed with chicken salt 1 tsp., pepper ½ tsp., salt ½ tsp., plant four 1 tbsp. Then, deep fried the mixer until brown gold and let it cold down in a dish.
5. Deep fried sliced Shallot and sliced Garlic separately and let it cold down in a dish.
6. To garnish this menu: put the fried fish bone then top with fried fish meat and fried herbs. Serve with Tamarind sauce.
Tamarind Sauce
Ingredients
½ cup Tamarind paste
1 cup Palm sugar
4-5 tbsp. Fish sauce
Preparation
Heat palm sugar in a pan with ½ cup of water in very low heat and put tamarind paste and fish sauce (the dressing should be sweet rather than sour).
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Deep fried fish with herbs
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Category: Asian
Prep Time: Cook Time: Total Time:
Ingredients
Sliced Galingale (Wild ginger, Grachai)
Sliced Shallot
Sliced Garlic
Sliced Kaffir lime leave
Mashed Lemon grass
Fresh pepper seed
Tamarind paste
Red tilapia fish or rock cod fish
Palm oil
Salt
Pepper
Plant flour
Chicken
Preparation
1.Clean the fish properly and bone off as the pictures.
. Mix the fish bone with plant flour and deep fried in hot palm oil (medium heat) until it is brown gold and crispy. Then, let it cold down in a plate.
3. Cut the fish meat to 1-1.5 inch then mix with salt ½ tsp., pepper ½ tsp. and plant flour 1 tbsp. Next, deep fried with medium heat until it is brown gold and crispy and let it cold down in a dish.
4. Mix sliced Galingale, sliced Kaffir lime leave, mashed Lemon grass, fresh pepper seed with chicken salt 1 tsp., pepper ½ tsp., salt ½ tsp., plant four 1 tbsp. Then, deep fried the mixer until brown gold and let it cold down in a dish.
5. Deep fried sliced Shallot and sliced Garlic separately and let it cold down in a dish.
6. To garnish this menu: put the fried fish bone then top with fried fish meat and fried herbs. Serve with Tamarind sauce.
Tamarind Sauce
Ingredients
½ cup Tamarind paste
1 cup Palm sugar
4-5 tbsp. Fish sauce
Preparation
Heat palm sugar in a pan with ½ cup of water in very low heat and put tamarind paste and fish sauce (the dressing should be sweet rather than sour).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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