| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables | Thai | 2bl | 1 | servings |
INGREDIENTS
| 1 | kg | Fish fillets; (choose fine-fleshed |
| ; white fish that is | ||
| ; not too thick such | ||
| ; as Mirror Dory, | ||
| ; John Dory, Morwong | ||
| ; or Whiting) | ||
| 4 | tb | Plain flour |
| 2 | lg | Or 3 small eggs; beaten |
| 1 | 200 g pkt Japanese-style breadcrumbs; (see note) | |
| Vegetable oil for deep-frying | ||
| 2 | Cloves garlic; crushed | |
| 2 | Chillies; finely chopped | |
| 1 | tb | Thai Fish Sauce |
| 1 | tb | Water |
| 2 | tb | Fresh lemon juice |
INSTRUCTIONS
THAI DIPPING SAUCE Skin the fish fillets if necessary and, if there are any fine bones, remove with tweezers. Cut fish into long, thin strips. Season with a little salt then toss in plain flour then beaten egg, then crumbs, tossing lightly to coat evenly. To prepare ahead, put fish into a shallow baking dish in layers, separated by baking paper, then refrigerate until needed. When ready to cook, deep-fry briefly in batches for a minute or two until the crumbs are golden and fish is cooked. Serve immediately with a Thai Dipping Sauce (or alternatively with home-made Tartare Sauce). Note. Japanese breadcrumbs are light flakes of dry bread which create a lovely light crust that's especially good with prawns or with fish. Available from Japanese and Korean grocery stores. Thai Dipping Sauce: Combine all the ingredients in a small dish and let the sauce stand for a few hours for the flavours to soften. Converted by MC_Buster. Per serving: 837 Calories (kcal); 7g Total Fat; (7% calories from fat); 179g Protein; 5g Carbohydrate; 430mg Cholesterol; 542mg Sodium Food Exchanges: 0 Grain(Starch); 24 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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