Crispy Thai Fish
Tender, crisp, fish, with a pleasant spicy taste. One of my husband’s favorite recipes. The steelhead trout can be substituted with salmon. Be sure to use tarragon with this recipe, it gives the dish sweetness along with the spicy flavor and aroma of anise. Without it the sauce is quite different. Also it’s important to roll fish in corn meal since the fish will be crispier and overall tastier. Like many Asian dishes, it’s better to prepare all the ingredients beforehand, clean and cut the vegetables, mix the sauce, because the preparation of this dish is quick. Serve with rice and vegetables.
Crispy Thai Fish Recipe
By Published: May 1, 2013
- Yield: 3 Servings
- Prep: 15 mins
- Cook: 10 mins
- Ready In: 25 mins
Tender, crisp, fish, with a pleasant spicy taste. One of my husband's favorite recipes. The steelhead trout can be substituted with …
Ingredients
- 1 fillet of steelhead trout
- 5-6 tbsp corn flour
- 4 cloves of garlic
- 1 chili pepper
- ginger to taste
- small bunch of green onions
- 2-3 tbsp chopped tarragon
- 1 tbsp chopped basil
- 1 tbsp chopped mint
- 1 tsp sugar
- 2 tbsp soy sauce
- zest and juice of half lime
- 1 tsp fish sauce
- 1 tsp oyster sauce
- 2 tbso sesame oil
- 2 tbsp peanut oil
Instructions
- Cut the salmon fillet into medium dice and roll them in the corn flour, pressing each piece of fish. Thinly slice the garlic and ginger, and finely chop the chili and green onions.
- Prepare the sauce in a small bowl by combining the sugar, soy sauce, lime zest and juice, fish and oyster sauces.
- Mix in a wok 1 tbsp sesame and 1 tbsp peanut oil and fry the fish over high heat for about 2 minutes, stirring all the time.
- Put the fish on a plate, and pour the remaining oil to the wok. Add the garlic, ginger and fry a few seconds, stirring all the time. Then add the chili and green onions and fry for 10 seconds. Then add the sauce and finally the fish and chopped fresh herbs (basil, mint and tarragon). Stir again and cook for about a minute. Serve hot.
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