Sunday, 14 November 2010

Deep Fried Talipia with a Thai Chilli Salad

This website has been seriously lacking in fish mainly because I'm not a fish-eater by any means. In fact, I haven't had some in close to 20 years... but I have to say this dish that our friend Sam prepared went down so well, and he's very kindly said I could post his recipe! This dish is light, but packed with flavours, and it doesn't take long to prepare.

Top tip: Sam used a fish called Talipia, a non-oily, white fish which comes from the Caribbean. You can buy it in the UK, but if you can't find it, then try using something similar like hake or skate. Avoid oily fish, as they tend to crumble when deep fried.

Serves 4

INGREDIENTS:

Vegetable Oil - enough to deep fry
White Fish - 4 fillets
Garlic - 4 cloves
Spring Onions - small bunch
Red Chilli - 3 or 4 small
Cornflour - 2 tbsp
Soy Sauce - 1 tbsp
Fish Sauce - 1 tbsp
Water - 2 tbsp
Basil - small handful
Fresh Coriander - small handful
Caster Sugar - 1 tbsp

For the Thai salad:

Radishes - 4 small
Bean-sprouts - 200g
Carrots - 2
Spring Onions - 2

1. First, prepare your Thai salad. Thinly slice the radishes, and cut the carrots and spring onion lengthways into thin strips. Toss with the bean-sprouts in a  salad bowl and set to one side.

2. The next step is making the sauce to go with the fish. Chop the garlic, de-seeded chillies and spring onions. Heat a little oil in a wok, and quickly stir fry the chopped ingredients for about 2-3 minutes, being careful not to let them brown.

3. Stir in the soy and fish sauces, and mix in the sugar. Tear up the basil and coriander and stir in on a low heat for a further minute or two. Add the water at the end to thin down slightly. Pour into a serving beaker.

4. On a dry plate, roll the fillets in the cornflour until lightly covered. Each fillet should have a thin layer of the flour, with no clumps.

5. Using a large pan or deep fat fryer, heat your oil, but avoid bubbling. (If you are using a pan, have a wet cloth nearby to throw on the pan in case things go wrong!) Deep fry each fillet for about 3 minutes until golden brown and lightly crispy. Place on some kitchen towel to drain before plating up and pouring the sauce over each fillet.

Serve immediately with some cold baby new potatoes.

3 comments:

  1. This website has been seriously lacking in fish mainly because I'm not a fish-eater by any means. In fact, I haven't had some in close to 20 years... but I have to say this dish that our friend Sam prepared went down so well, and he's very kindly said I could post his recipe! This dish is light, but packed with flavours, and it doesn't take long to prepare. Carolyn G. Montford

    ReplyDelete
  2. WOW now that sounds yummy! Can I do this in an air fryer? I just got my Gowise and cant wait to try this recipe!

    ReplyDelete
  3. Buy Philips Philips 0.8 Liter AirFryer with Rapid Air Technology at Walmart.com.best healthy deep fryer

    ReplyDelete