Pla cian

Pla cian

Thai-style fried fish

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g skinless, boneless firm white fish fillets
1 teaspoon tamarind pulp
60ml peanut oil
6 spring onions, cut into short lengths
4 garlic cloves, crushed
3 teaspoons fresh ginger, finely grated
2 tablespoons light soy sauce
1 tablespoon palm sugar, grated
1 tablespoon fish sauce
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh coriander leaves, chopped
1 fresh red chilli, seeded and sliced

Method

  1. Wipe the fish with damp paper towel. Cut the fish into serving portions.
  2. Soak the tamarind pulp in 1 tablespoon hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  3. Heat the peanut oil in a wok or large heavy-based frying pan over medium heat. Add the fish and cook on both sides until lightly browned and cooked through. Remove the fish to a serving platter and keep warm.
  4. Add the spring onion to the wok and cook over low heat until soft. Add the garlic and ginger and stir-fry until soft and golden. Add the soy sauce, palm sugar, tamarind liquid, fish sauce and pepper and simmer for 1 minute. Pour the sauce over the fish, garnish with the coriander leaves and chilli and serve immediately with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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