| 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
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