| food | Food type | Main Ingredients | Take time | Serve |
|
Fusion food |
Snacks |
fish |
40 Min |
2 places |
ingredient
- 150 grams Aero Pad Thai Sauce
- 300 grams of sea bass fillet, cut into pieces
- 200 grams of crispy flour
- 50 grams finely chopped red chili peppers
- 20 grams finely chopped garlic
- 25 grams finely chopped coriander root
- 25 grams finely chopped shallots
- 20 grams of finely chopped pickled garlic
- 15 grams vinegar
- 2 tablespoons vegetable oil
- For garnish: sliced red chili peppers
- For decoration: coriander
- 1 pack of dry white vermicelli
Preparation
method
How to make crispy noodles
Recommendations
Do not fry the noodles for too long as it will burn and the color will not be beautiful. When frying, the oil must be very hot so that the noodles will puff up beautifully and stay crispy for a long time.
- Coat the sea bass with the crispy flour and set aside. Then, heat oil in a pan over medium heat until hot. Add the fish and fry until golden brown. Remove and drain the oil. Set aside.
- Heat a pan over the stove and add vegetable oil. When hot, add the finely chopped red chili, shallots, garlic, coriander root, and pickled garlic. Stir-fry until fragrant.
- Add Aero Pad Thai Sauce and vinegar. Stir-fry until fragrant. Taste and adjust seasoning as desired.
- Then add the sea bass that has been set aside and mix it together again.
- Turn off the heat and place on a plate ready to serve. Garnish with sliced red chili and coriander leaves. Serve with crispy rice vermicelli.
How to make crispy noodles
- Take the dry rice vermicelli and dry it and sprinkle a little water until damp.
- Place a pan on medium heat with oil.
- Take the white noodles that have been set aside and fry them a little at a time for about 3 seconds. Then remove them from the oil and drain.
Recommendations
Do not fry the noodles for too long as it will burn and the color will not be beautiful. When frying, the oil must be very hot so that the noodles will puff up beautifully and stay crispy for a long time.
