 Re: alopa files!
Baked one up before ekka,real nice! having a smaller one done thai style thru the week...
Deep Fried Snapper with Sticky Tamarind Sauce
Serving size: Serves 2
Cuisine type: Thai
Cooking time: Less than 60 minutes
Course: Main
INGREDIENTS
2 long red chillies, seeds removed and roughly chopped
2 birds eye chillies, roughly chopped
2 coriander roots, scraped clean, coarsely chopped
3 Thai purple shallots or ? small red onion, coarsely chopped
3 cloves garlic
Pinch salt
1 tablespoon peanut oil
2 tablespoons tamarind concentrate
100g palm sugar, grated
? cup water
1 tablespoon fish sauce
2 x 700g whole baby snapper
Salt
Oil for deep frying
Coriander Sprigs, for garnish
Green onions, thinly sliced, and placed in iced water to curl
Lime wedges, for garnish
METHOD
Place chillies, coriander root, shallots, garlic and salt in the bowl of a small food processor or spice grinder. Process until smooth, adding a little water if necessary to aid processing.
Heat oil in a small saucepan. Add chilli paste and cook over low heat for 10 minutes. Add tamarind, sugar, water and fish sauce and simmer, stirring occasionally until mixture is thick and syrupy, about 15 minutes. Remove from heat and keep warm.
Score 3 diagonal lines into both sides of each fish. Rub well with salt.
Fill a wok one third full with oil. Heat until 190?C. Add fish and cook one at a time for 4 minutes each side or until crisp and cooked through.
Serve the fish drizzled with the tamarind sauce and garnished with coriander, drained green onion curls and lime wedges. |