Fried Tomyam Fish Fillet Recipe |
Ingredients: Serves 4 |
300g firm fish fillet, cut into 2 x 4-cm pieces, use grouper, red snapper or salmon 1 tablespoon tomyam paste 1 tablespoon chili paste 2 teaspoons fish sauce (nam pla) 2-3 tablespoons rice flour Cooking oil for deep-frying Ingredients to be ground (processed): 1 onion, peeled 4-5 cloves garlic, peeled 10-cm knob ginger, peeled 2 stalks lemon grass, sliced (use only the bottom white tender part) 5 kaffir lime leaves 10 basil leaves Garnishing: cucumber slices tomato slices |
Method: Put fish pieces in a large mixing bowl. In an electric blender (processor), combine ingredients to be ground and blend until fine. Strain to obtain juice. Transfer 2 tablespoons juice to a small mixing bowl. Add tomyam and chili pastes and fish sauce. Mix well. Pour tomyam mixture over fish and mix well. Leave to marinate for at least 6 hours. Heat an electric deep-fryer to 175°C. Add rice flour to fish pieces and stir to mix, then deep-fry for 3 minutes or until cooked through and crispy. Garnish and serve. |
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