| food | Food type | Main Ingredients | Take time | Serve |
|
Fusion food |
Dishes |
fish |
59 Min |
1 place |
ingredient
- 2 liters of frying oil
- 10 grams of Ros Dee, rich noodle soup
- 100 grams of crispy flour, part 1
- 200 grams of crispy flour, part 2
- 200 grams of lime water
- 10 grams of coriander root
- 25 ml reduced white wine
- 400 grams coconut milk
- 1 tablespoon cornstarch
- 10 grams of Ros Dee, rich noodle soup
- 50 grams of white lemongrass
- 50 grams of sweet tamarind pulp
- 20 ml vegetable oil for frying
- 60 grams of Thai shallots
- 20 grams of fried salted fish
- 200 grams of water
- 20 grams of palm sugar
- 100 grams of seedless sweet tamarind pulp
- 175 grams of water
- 3 grams of salt
- 20 grams of brown sugar
- 100 grams of sliced chili peppers without seeds
- 100 grams of white vinegar
- 25 grams fish sauce
- 50 grams of sugar
- 50 grams fresh coriander leaves
- 150 grams canola oil
Preparation
How to make part 1: Crispy sea bass
1. Drain the fish and coat with seasoning powder. Set aside. Heat oil to 190 degrees.
2. Mix lime water with part 1 of the crispy flour until well blended. Add fish sauce and mix with the wet flour.
3. Remove the fish from the wet batter one piece at a time and place them in the bowl with the second portion of the crispy batter.
4. Use your fingers to gently mix the flour until it sticks to the fish. Fry for 5-6 minutes until crispy.
How to make part 2: Salted fish curry sauce
1. Crush the coriander roots, lemongrass and shallots until slightly broken, then roughly chop into pieces. Set aside.
2. Heat a pot, add oil, stir-fry all the herbs, then add the fried salted fish.
3. Add white wine, wait until it reduces, then add water, stir until it reduces by half, then add coconut milk.
4. Bring to a boil, season with palm sugar, seasoning powder, and sweet tamarind gel.
5. Add cornstarch water, wait until boiling and thicken, strain with a fine sieve and set aside.
How to make part 3: Sweet Tamarind Gel
1. Boil water and tamarind pulp for 3 minutes. Add sugar and salt.
2. Blend the tamarind pulp until smooth and remove any rough bits.
How to make part 4: Pickled Chili Peppers
1. Drain the fish and coat with seasoning powder. Set aside. Heat oil to 190 degrees.
2. Mix lime water with part 1 of the crispy flour until well blended. Add fish sauce and mix with the wet flour.
3. Remove the fish from the wet batter one piece at a time and place them in the bowl with the second portion of the crispy batter.
4. Use your fingers to gently mix the flour until it sticks to the fish. Fry for 5-6 minutes until crispy.
How to make part 2: Salted fish curry sauce
1. Crush the coriander roots, lemongrass and shallots until slightly broken, then roughly chop into pieces. Set aside.
2. Heat a pot, add oil, stir-fry all the herbs, then add the fried salted fish.
3. Add white wine, wait until it reduces, then add water, stir until it reduces by half, then add coconut milk.
4. Bring to a boil, season with palm sugar, seasoning powder, and sweet tamarind gel.
5. Add cornstarch water, wait until boiling and thicken, strain with a fine sieve and set aside.
How to make part 3: Sweet Tamarind Gel
1. Boil water and tamarind pulp for 3 minutes. Add sugar and salt.
2. Blend the tamarind pulp until smooth and remove any rough bits.
How to make part 4: Pickled Chili Peppers
1. Cut the chili peppers in half lengthwise, remove the seeds, and slice into strips.
2. Boil rice vinegar, sugar and fish sauce until dissolved.
3. Put the chili meat into the nylon bag, followed by the still warm marinade, and put it in the vacuum machine.
4. Leave at room temperature. When ready to serve, strain out the water. If not used, store in the refrigerator.
How to make part 5: coriander oil
- Blanch the coriander in boiling water for 15 seconds, then plunge into ice-cold water and squeeze out all the water.
- Pat the coriander dry with paper towels, then blend with the canola oil until finely chopped.
- Strain through a sieve once first, then filter through a paper coffee funnel or a thin white cloth.
