Crisp Fish With Turmeric Recipes

Ingredients :

2

1 teaspoon

2 teaspoons

115 ml

Sauce :

1 tablespoon

4

1

1

4

0.5 cm

3 tablespoons

150 g

whole fish, such as trout or bream, each weighting about 350 g

ground turmeric

salt

vegetable oil

tamarind

dried red chilies

stalk lemon grass, chopped

clove garlic, chopped

shallots, chopped

piece galangal, chopped

vegetable oil

peanut, toasted and ground about 2 teaspoons light brown sugar

salt

1. To make sauce, soak tamarind in 2 tablespoons hot water for 4 hours.
2. Press firmly through a sieve.
3. In blender, soak chilies in 2 tablespoons hot water for 10 minutes.
4. Add lemon grass, garlic shallots and galangal.
5. Grind to a paste.
6. Heat oil in a wok or small frying pan over medium high heat.
7. Add chili mixture and fry, stirring for 3 minutes.
8. Add tamarind liquid, peanuts and sugar and salt to taste.
9. Simmer for 2-3 minutes.
10. Set aside.
11. With point of a sharp knife, score 3 diagonal lines on both sides of each fish.
12. Score each lengthways down backbone.
13. Mix together turmeric and salt.
14. Rub into fish, working mixture into cuts.
15. Leave for 1 hour.
16. In a wok or sauté pan over medium heat, heat oil to 180^oC (350^oF).
17. Cook fish for 5-6 minutes each side until golden and crisp.
18. Remove with fish slice and drain on absorbent kitchen paper.
19. Serve hot, accompanied by lime wedges and sauce.

Serves 4

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