Thursday, November 1, 2012

So Appethaizing

     Thailand is a small country in Southeast Asia known for its beautiful beaches, its famous religious temples, and most of all, its spicy and delicious food. Thai food isn't about the simplicity of it, but the juggling of different flavors and elements to create a harmonious dish that Thai people care about in their cooking. That's what has made Thailand one of the staples in Asian cooking over the past century. Today, I'm going to be showing you fried fish with sweet and sour chili sauce. Although the dish sounds as generic as other Asian food, the fish combined with the sauce provide a wallop of flavor from the spiciness of the chilies to the sourness of the tamarind and the sweetness of the sugar.

Fried Fish With Sweet and Sour Chili Sauce

What You'll Need

4 peeled garlic cloves
3 peeled shallots
2 tbsp of chopped cilantro
1 tbsp of chopped red chilies
1/4 cup of cornstarch
1 lb of fish fillets ( any fish )
1/4 cup of vegetable oil
1/4 cup of tamarind paste
3 tbsp of water
2 tbsp of fish sauce
1 tbsp brown or palm sugar
1 tbsp of cilantro leaves
1 tbsp of red chilies


1. Combine the garlic, shallots, cilantro, and red chilies and use a mortar and pestle or food processor to make them into a paste.

2. Put cornstarch onto a dish. Pat the fish until it's dry and coat the fish with cornstarch.

3. In a large skillet, heat the oil over medium-high heat. Cook the fish for 3 to 4 minutes per side, or until the fish turns brown and crispy on both sides and the fish is cooked through. Transfer the fish to a serving dish. Leave only 2 tbsp of oil in the skillet after cooking the fish.

4. Add the garlic paste to the oil and cook for 2 minutes, or until the paste is fragrant. Add the tamarind paste, water, fish sauce and sugar to the garlic paste. Stir the paste so that it can heat through and thicken slightly.

5. Pour the sauce over the fish and garnish the dish with cilantro and chilies.

For more information about Thai cooking...

1 comment:

  1. This looks really good - can't wait to try it. :)