| 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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