HI GUYS...I TRIED OUT AN AMAZING FISH RECIPE YESTERDAY..THIS WAS FROM ON OF MY OLDEST AUTHENTIC THAI COOK BOOKS AND IT CAME OUT SUPER DELICIOUS.IT LOOKED GREAT AND TASTED EVEN BETTER.I TWITCHED THE RECIPE A BIT AS THE ORIGINAL CALLED FOR 3/4 CUP COCONUT MILK AND I WANTED TO MAKE IT TASTY BUT NOT TOO HEAVY.I SUBSTITUTED THE WHOLE CUP FOR 1/4 CUP COCONUT MILK AND 1/4 CUP LIGHT CHICKEN STOCK..I ALSO ADDED 1 TABLESPOON OF SRIRACHA CHILLI SAUCE TO GIVE IT A SLIGHTLY SPICY FLAVOR.ITS GREAT TO SERVE THIS FISH IN A LONG PLATTER AND POUR ALL THE SAUCE SO THE FISH IS ALMOST SWIMMING IN THIS SAUCE.. GARNISH IT WITH THINLY SLICED SPRING ONION GREENS.......MY 1 ST CHOICE WOULD ALWAYS BE BASA BUT FOR ANY OF YOU WHO HAVE BASA FISH ISSUE,SOLE FILLET SHOULD WORK TOO.ALTHOUGH I JUST CANT COMPARE THE TASTE AND LIGHTNESS OF BASA TO ANY OTHER FISH.........This pan-fried fish recipe is melt-in-your-mouth delicious and easy to make. The fish is lightly seared in a hot pan with a little oil for 5 minutes, then topped with a simple no-cook lemon-herb Thai sauce that really compliments the flavor of the fish and lets its tenderness shine through. Wonderful with rice, but equally good with potatoes, this easy fish recipe makes a great meal and is simple enough to fry up any night of the week. ENJOY!
.HERE GOES THE RECIPE
PAN FRIED FISH WITH THAI LEMON HERB SAUCE
Ingredients:
SERVES 2-3
1)2 white-fleshed fish steaks or fillets, such as Basa, cod, tilapia, trout,sole etc...
2) handful of fresh sweet basil leaves
3)pinch of salt and pepper
4) 2 Tbsp. oil for frying
LEMON-HERB SAUCE:
1/3 cup coconut oil OR olive oil
juice of 1.5 lemon
3 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
2-3 cloves garlic, minced
1/3 cup fresh coriander leaves and stems, chopped
2 spring (green) onions, sliced
1.5 long red chili, minced,
1+1/2 tsp. sugar
1/2 coconut milk or coconut cream(to lighten things up put 1/4 cup coconut milk and 1/4 cup stock)
OPTIONAL(THIS TASTED FAB) 1 BIG TABLESPOON SRIRACHA CHILLI SAUCE
Preparation:
1)Place all lemon-herb sauce ingredients together in a sauce pan. Stir together and set aside.
2)Rinse fish and pat dry. Then, using a paper towel or clean tea towel, pat the fish on both sides, absorbing any remaining moisture. (This is the secret to getting a good sear.)
3)Heat a frying pan over medium-high heat. When pan is hot, add the oil and swirl around. Reduce heat to medium. Place fish in pan and season with salt and pepper.
4)Do not move the fish once you have placed it in the pan or the flesh will tear. Cover and allow fish to fry undisturbed for at least 2 minutes before turning. If pan is smoking, reduce heat to medium-low.
Turn the fish, but again, don't move it around - allow it to fry undisturbed for another 2 minutes with the cover on. Lightly season the second side with salt and pepper.
5)Fish is cooked when the inner flesh is opaque when gently pulled apart with a fork. One inch thickness will take roughly 5-6 minutes. (The halibut steaks shown here took 8 minutes)
Place lemon-herb sauce over medium heat for 2 minutes, or until warm. (Don't boil the sauce or it will lose its fresh flavor and nutrients.)
6)Before serving, taste-test the sauce. Note that this sauce tends toward the sour side; however, feel free to sweeten it with a little more sugar if it's too sour for you. If it's too spicy, add a little more coconut milk. If not salty enough, add more fish sauce. If too salty, add another squeeze of lemon or lime juice.
7)To serve, place the fish fillets or steaks on individual plates or 1 long platter. Spoon the sauce over and serve any extra on the side. Sprinkle with sweet basil leaves and spring onion greens. ENJOY
.HERE GOES THE RECIPE
PAN FRIED FISH WITH THAI LEMON HERB SAUCE
Ingredients:
SERVES 2-3
1)2 white-fleshed fish steaks or fillets, such as Basa, cod, tilapia, trout,sole etc...
2) handful of fresh sweet basil leaves
3)pinch of salt and pepper
4) 2 Tbsp. oil for frying
LEMON-HERB SAUCE:
1/3 cup coconut oil OR olive oil
juice of 1.5 lemon
3 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
2-3 cloves garlic, minced
1/3 cup fresh coriander leaves and stems, chopped
2 spring (green) onions, sliced
1.5 long red chili, minced,
1+1/2 tsp. sugar
1/2 coconut milk or coconut cream(to lighten things up put 1/4 cup coconut milk and 1/4 cup stock)
OPTIONAL(THIS TASTED FAB) 1 BIG TABLESPOON SRIRACHA CHILLI SAUCE
Preparation:
1)Place all lemon-herb sauce ingredients together in a sauce pan. Stir together and set aside.
2)Rinse fish and pat dry. Then, using a paper towel or clean tea towel, pat the fish on both sides, absorbing any remaining moisture. (This is the secret to getting a good sear.)
3)Heat a frying pan over medium-high heat. When pan is hot, add the oil and swirl around. Reduce heat to medium. Place fish in pan and season with salt and pepper.
4)Do not move the fish once you have placed it in the pan or the flesh will tear. Cover and allow fish to fry undisturbed for at least 2 minutes before turning. If pan is smoking, reduce heat to medium-low.
Turn the fish, but again, don't move it around - allow it to fry undisturbed for another 2 minutes with the cover on. Lightly season the second side with salt and pepper.
5)Fish is cooked when the inner flesh is opaque when gently pulled apart with a fork. One inch thickness will take roughly 5-6 minutes. (The halibut steaks shown here took 8 minutes)
Place lemon-herb sauce over medium heat for 2 minutes, or until warm. (Don't boil the sauce or it will lose its fresh flavor and nutrients.)
6)Before serving, taste-test the sauce. Note that this sauce tends toward the sour side; however, feel free to sweeten it with a little more sugar if it's too sour for you. If it's too spicy, add a little more coconut milk. If not salty enough, add more fish sauce. If too salty, add another squeeze of lemon or lime juice.
7)To serve, place the fish fillets or steaks on individual plates or 1 long platter. Spoon the sauce over and serve any extra on the side. Sprinkle with sweet basil leaves and spring onion greens. ENJOY
No comments:
Post a Comment