| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Thai | Thai, 1mported, Sauce, Seafood | 2 | Servings |
INGREDIENTS
| 1 | lb | Whole fresh fish; opakapaka or catfish |
| Vegetable oil; for deep frying | ||
| 1 | Clove garlic; chopped | |
| 1 | Clove shallots; sliced | |
| 1 | oz | Sliced mild sweet onion; such as Maui |
| 1 | oz | Carrots; sliced |
| 2 | oz | Celery; sliced |
| 1 1/2 | tb | Fish sauce; or Substitute low sodium soy sauce |
| 1 1/4 | tb | Fresh lime juice |
| 1 1/4 | tb | Sugar |
| Chili pepper; to taste |
INSTRUCTIONS
Deep fry fresh fish until golden brown. Set aside. Saute garlic in a hot pan with 1 1/2 tbsp. vegetable oil, until garlic is light brown. SAUCE: Add shallots, onions, carrots, celery, bell pepper, and chili powder to garlic in pan. Saute for one more minute. Add remaining ingredients and cook a minute longer. Pour mixture over crispy fish. *Omit or substitute low-sodium soy sauce. Notes: Keep this recipe for the sauce, if not for the fish. Makes enough sauce for up to 2 pounds of fish. >Busted by KitPATh for Mc-Recipe 1998-Feb-15 MC-PER SERVING: 299CAL, 8g fat (24% cff). Recipe by: 1998 (c) Singha Thai Cuisine, Honolulu, Hawaii Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 16, 1998
A Message from our Provider:
“Need a new life? God accepts trade-ins”