This recipe can be used with any white fish suitable for pan-frying, or even salmon and trout. It’s not for crispiness while the fish is crispy straight out of the pan, once it’s sauced up it loses crispiness.Ĭoriander/cilantro and fresh chilli – These are optional, for garnishes. Rice flour – Easily substituted with plain/all-purpose flour or cornflour/cornstarch, the purpose of this is to create a light crust on the surface of the fish that the sauce clings to. Sesame oil – For a hint of tasty sesame flavour that’s more interesting than flavourless oil. It will dial up the savouriness in the sauce even more (but I think there’s enough with soy sauce which is why it’s the base ingredient).īrown sugar – For the sweetness in the sauce. More on different types of soy sauces here. Use light soy or all-purpose soy sauce, not dark soy sauce as the colour and flavour is too intense. Soy sauce – This is the saltiness in the sauce. I like to sauté it with the garlic and ginger so it flavours the oil. But really, I cannot handle too much heat!Ĭhilli flakes (red pepper flakes) – This is the other ingredient that adds some heat to this dish. Because it has a thickness like ketchup, it also helps thicken the sauce.Ĭoncerned about the spiciness of this dish? See note 4 of the recipe for how to control or reduce it. It adds spiciness but also flavour because it is has other ingredients in it other than chilli such as vinegar and garlic. Sriracha – This popular Asian chilli sauce plays a few roles in this recipe. □ Reflecting the Thai influence in this dish, the sharp zingy-ness pairs fabulously with spiciness and brings brightness to the sauce. Lime – Because we’re making chilli LIME fish here. It becomes wet and pasty, and will burn because it’s too fine! Don’t grate or mince them using a garlic press. Garlic and ginger – Finely minced with a knife so you get tasty little golden bits and flavour that infuses into the sauce. Whatever fish you choose, look for the thinner pieces (usually the tail end). For most large fish, the shape of fillets will vary depending what part of the fish it is cut from. – Thicker pieces: If your fish is 2.5cm / 2″ or thicker, just split them in half horizontally to form thinner pieces. – Thinner is better for this recipe so we get maximum surface area for the tasty sauce to cling to, with the bonus that it cooks quickly. Also, I skip the deep-fry and just pan-fry – healthier, easier and quicker! Food court in Silom, Bangkok Pla tort sahm rot – Thai fish dish on which this recipe is based The vendor serving this dish and othersįish – Use any thin-ish white fish fillets that are ideally of even thickness so that each piece cooks through in the same time. My recipe is essentially a streamlined home-cook version that substitutes ingredients I usually have in the pantry such as sriracha, brown sugar, lime. Traditionally the fish is deep-fried before being smothered with a an irresistible, sticky red sauce made with palm sugar, fish sauce, tamarind, chilli and holy basil. I tried this delicious hawker classic on my last trip to Bangkok (pictured below) at a lunchtime food court jammed with hungry locals. Called pla tort sahm rot, the name means “three-flavoured sauce” – the flavours being sweet, savoury and sour. This recipe is loosely based on a sweet-and-spicy Thai fish dish you find served by street vendors across Thailand. I’m sharing it with you now to also enjoy! What this Chilli Lime Fish tastes like And to be fair, he did follow up his “constructive feedback” with suggestions of what he thought needed to be done to improve it.Īnd so here it is today, back from the dead: Originally a cookbook reject but reworked and tweaked until finally getting the thumbs-up from a certain detractor everyone. The ruthlessness of this comment that only family can give to one another had the whole team in stitches – especially after I lost my nerve and decided to pull it from the book even after I “fixed” it for him. I say “infamous” because after my brother was asked to try the draft recipe, he returned blunt feedback declaring, “There is nothing about this recipe that I like.” This recipe grew out of an infamous fish recipe draft that didn’t make it into my cookbook. Read the back-story below! From the cookbook cutting room floor … This recipe is an reworked version of a cookbook reject. Very quick to make, it’s loaded with big flavours! It tastes a bit like a fish version of everybody’s favourite Chilli Garlic Prawns. Pan-seared chunks of white fish are coated in a syrupy, spicy lime sauce in this dish based on pla tort sahm rot, a traditional Thai street stall favourite.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |