International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Super-Rich Virginia Crab Cakes






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > seafood > tam ra ahan thai
from Phillipines Thai: Deep-Fried Fish with Chile Sauce Serves 4 generously. 1 ounce wet tamarind, or 2 tablespoon concentrate ¼ cup warm water 2 ounces (12 to 14) serrano chiles, or the fire of your choice ½ cup yellow onion, finely chopped 2 tablespoons garlic, minced ¼ cup vegetable oil 3 tablespoons nam pla, or less to taste 2 tablespoons granulated sugar ¼ cup water, or less ¼ cup loosely packed mint leaves 1 cleaned whole fish, including head and tail, 2 or 3 pounds after cleaning ¼ cup mint leaves, loosly packed ¼ cup carrot shreds, finely shredded long strips ¼ cup cabbage, finely shredded vegetable oil for deep-frying If using wet tamarind, soak wet tamarind in warm water until soft, about 15 minutes. Put the mixture in a sieve and press out all the pulp and liquid you can. Discard seeds and whatever won't go through the sieve. Scrape all the pulp from the outside of the sieve and add to solution. Set aside. Remove the stems, but not the seeds from the chiles and chop finely. Pound or grind the chiles, onion and garlic to a coarse paste, adding oil if blending. Heat a saucepan or skillet and add ¼ cup oil if you did not use a blender. Add the chile paste and stir-fry until lightly golden. Add the fish sauce, sugar, water to the consistancy you want and tamarind solution—if you used tamarind concentrate, you may have to add additional water. Bring to a boil and remove from heat. Add the mint leaves and keep warm while you cook the fish. Make three diagonal slashes on each side of the fish, cutting about ½ way to the bone. Put 1½ inches oil in a wok and heat it to 375°F. Dry the fish thoroughly and slide it into the oil gently to avoid splattering. Fry until crisp on outside and the flesh along the cuts is lightly golden, turning once, being careful not to break it, about 5 minutes, longer for thicker fish. Do not undercook it, skin and exposed flesh should be light and crispy. Remove carefully, drain thoroughly on paper towels and place on serving platter. Pour the sauce over the fish and garnish with mint leaves and shredded carrot and cabbage. Serve at once with rice. The fish may get soggy after 15 minutes or so.

Tam Ra Ahan Thai


SUBMITTED BY
list all recipes for SEAFOOD (335)
list all Thai recipes (100)
list all recipes by PHILPOT (51)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
ethnicity: thai
recipes for seafood
recipes by philpot
Email Address:
(posted August 17, 2009)

from Phillipines

Thai:
Deep-Fried Fish with Chile Sauce

Serves 4 generously.

1 ounce wet
tamarind, or 2 tablespoon concentrate
¼ cup warm water
2 ounces (12 to 14) serrano chiles, or the fire of your choice
½ cup yellow
onion, finely chopped
2 tablespoons
garlic, minced
¼ cup vegetable oil
3 tablespoons
nam pla, or less to taste
2 tablespoons
granulated sugar
¼ cup water, or less
¼ cup loosely packed
mint leaves
1 cleaned whole
fish, including head and tail, 2 or 3 pounds after cleaning
¼ cup
mint leaves, loosly packed
¼ cup
carrot shreds, finely shredded long strips
¼ cup
cabbage, finely shredded
vegetable oil for
deep-frying

If using wet
tamarind, soak wet tamarind in warm water until soft, about 15 minutes. Put the mixture in a sieve and press out all the pulp and liquid you can. Discard seeds and whatever won't go through the sieve. Scrape all the pulp from the outside of the sieve and add to solution. Set aside.

Remove the stems, but not the seeds from the chiles and
chop finely. Pound or grind the chiles, onion and garlic to a coarse paste, adding oil if blending.

Heat a
saucepan or skillet and add ¼ cup oil if you did not use a blender. Add the chile paste and stir-
fry until lightly golden. Add the fish sauce, sugar, water to the consistancy you want and tamarind solution—if you used tamarind concentrate, you may have to add additional water. Bring to a boil and remove from heat. Add the mint leaves and keep warm while you cook the fish.

Make three diagonal slashes on each side of the
fish, cutting about ½ way to the bone. Put 1½ inches oil in a wok and heat it to 375°F.
Dry the fish thoroughly and slide it into the oil gently to avoid splattering. Fry until crisp on outside and the flesh along the cuts is lightly golden, turning once, being careful not to break it, about 5 minutes, longer for thicker fish. Do not undercook it, skin and exposed flesh should be light and crispy. Remove carefully, drain thoroughly on paper towels and place on serving platter.

Pour the
sauce over the fish and garnish with mint leaves and shredded carrot and cabbage. Serve at once with rice. The fish may get soggy after 15 minutes or so.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.