Recipe
Izakaya sea bass jaew hon
food Food type Main Ingredients Take time Serve Fusion food Rice and flour fish 45 Min 1 place ingredient Ingredients for Part 1: Jaew Hon Soup 100 grams of Thai Fa Jaew Hon soup 10 grams of galangal 5 grams basil leaves 5 grams of chopped spring onions 50 grams of shredded cabbage 100 grams of water 10 grams of chopped sawtooth coriander 5 grams chopped coriander 50 grams of glass noodles Ingredients for Part 2: Nam Jim Jaew Hon 100 grams of Thai Fa Jaew Hon soup 10 grams finely chopped coriander 10 grams of chopped spring onions 10 grams of chopped sawtooth coriander leaves 10 grams of flour mixed with melted water 60 grams of water 20 grams of roasted rice Ingredients for Part 3: Sea Bass Fish Balls 100 grams of Q-Fresh sliced sea bass fillet 1/4 teaspoon salt 1/8 teaspoon lime zest 1/4 teaspoon white pepper 1 egg white 1/4 teaspoon sugar 60 grams of shrimp meat Ingredients for Part 4: Grilled Sea Bass Season with salt Season with white pepper. 50 grams of Q-Fresh sliced sea bass fillet Season with salt 100 grams of rice bran oil Preparation How to make part 1: Jaew Hon soup 1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil. 2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve. How to make part 2: Nam Jim Jaew Hon 1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly. 2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use. How to make part 3: Sea bass fish balls 1. Combine all ingredients in a food processor and blend until smooth and bouncy. 2. Form into 15-gram balls and boil in the jaew hon soup until cooked. 3. Scoop up and set aside. How to make part 4: Grilled sea bass fillet 1. Boil the sea bass in the jaew hon soup until cooked. Set aside. 2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce. 3. Grill using a grill placed on the stove top. Ingredients for Part 1: Jaew Hon Soup 100 grams of Thai Fa Jaew Hon soup 10 grams of galangal 5 grams basil leaves 5 grams of chopped spring onions 50 grams of shredded cabbage 100 grams of water 10 grams of chopped sawtooth coriander 5 grams chopped coriander 50 grams of glass noodles Ingredients for Part 2: Nam Jim Jaew Hon 100 grams of Thai Fa Jaew Hon soup 10 grams finely chopped coriander 10 grams of chopped spring onions 10 grams of chopped sawtooth coriander leaves 10 grams of flour mixed with melted water 60 grams of water 20 grams of roasted rice Ingredients for Part 3: Sea Bass Fish Balls 100 grams of Q-Fresh sliced sea bass fillet 1/4 teaspoon salt 1/8 teaspoon lime zest 1/4 teaspoon white pepper 1 egg white 1/4 teaspoon sugar 60 grams of shrimp meat Ingredients for Part 4: Grilled Sea Bass Season with salt Season with white pepper. 50 grams of Q-Fresh sliced sea bass fillet Season with salt 100 grams of rice bran oil Preparation How to make part 1: Jaew Hon soup 1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil. 2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve. How to make part 2: Nam Jim Jaew Hon 1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly. 2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use. How to make part 3: Sea bass fish balls 1. Combine all ingredients in a food processor and blend until smooth and bouncy. 2. Form into 15-gram balls and boil in the jaew hon soup until cooked. 3. Scoop up and set aside. How to make part 4: Grilled sea bass fillet 1. Boil the sea bass in the jaew hon soup until cooked. Set aside. 2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce. 3. Grill using a grill placed on the stove top.
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Crispy sea bass with salted fish and white wine sauce
food Food type Main Ingredients Take time Serve Fusion food Dishes fish 59 Min 1 place ingredient Mix part 1: Crispy sea bass 400 grams of Q-Fresh frozen sliced sea bass fillet 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 Ingredients Part 2: Fish Curry Sauce 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 Ingredients Part 3: Sweet Tamarind Gel 100 grams of seedless sweet tamarind pulp 175 grams of water 3 grams of salt 20 grams of brown sugar Ingredient Part 4: Pickled Chili 100 grams of sliced chili peppers without seeds 100 grams of white vinegar 25 grams fish sauce 50 grams of sugar Ingredient part 5: Coriander oil 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. 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.
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