Sep 9, 2010
Posted by Bel.C
We have been going through a Thai Curry tour by Patrick, introducing Thai Red Curry, Green Curry, Yellow Curry, Panang Curry and Massaman Curry. Yes all curry dishes especially for you. We hope you enjoy the curry as much as we do. I decided to have a change from the curry, but Thai food couldn’t live without spicy food. Presenting the infamous and delicious Thai Chili Fish.
For this dish, I recommend using catfish, seabass or salmon. Preferably to clean the fish and leave the head on, or you can also use the fish fillets. This is actually a very simple dish to make because I have skipped the deep frying part by having the fishman to clean and deep fry it in the Asian market. Many Asian markets in LA offer the fish cleaning and deep frying service. The fish was perfectly cooked and hassle free, because deep frying in our small stuffy apartment will make the whole apartment smell like fish.
Now after I’ve got the fish deep fried, all ll I had to make is the sweet chili sauce. Blend or chop as finely as you can for the chilies and garlic, try to use the Thai red bird’s eye chilies which is really hot, so be careful not to put too many. For the sauce mixture, there is always an alternative option, you can skip all the sauce mixture, just get a bottle of pre-made “Mae Ploy” brand Thai sweet chili sauce available in the Asian market. Put a couple of tablespoon of sweet chili sauce, saute to combine the flavors of the sauce. This sweet chili sauce can also be used as condiment for spring rolls and other appetizers.
1 whole White Seabass
3-4 tbsp Cornstarch
1/4 cup plain flour
Few dashes of salt
Few dashes of black pepper
For the sauce ingredient:
6 cloves garlic
3 Thai bird’s eye red chilies/ cili padi (depends on spiciness)
a bunch of coriander leaves (finely chopped)
1/2 medium red onions (thinly sliced)
1 green mango thin slices (optional)
(Option: substitute with 3-4 tbsp “Mae Ploy” brand Thai sweet chili sauce)
2 tbsp fish sauce
2 tbsp sugar
1 tbsp vinegar
3 tbsp plum sauce
3 tbsp water
- Clean the fish, pat dry, dust the whole fish with flour and cornstarch, salt and pepper. Heat pot with enough oil for deep frying, fry the fish until crispy golden brown. (I skipped this step by having our fishman in the Seafood department in the market to clean and deep fry the fish, it was hassle-free)
- Blend red chilies and garlic. Heat up pan with some cooking oil, add in blended chili garlic stir for about1- 2 minutes till golden. Add in the sauce mixture, bring to boil until sugar dissolve, combine well. Taste to adjust the flavors, add sugar if too sour or too spicy.
- Add the coriander leaves and sliced onions, stir until the onions are translucent and the sauce is slightly reduced.
- Pour the sauce over the fried fish, garnish with cilantro and green mango slices (optional).