Crisp-fried whole whiting with green chilli nahm jim

Crisp-fried whole whiting with green chilli nahm jim

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

Pick up some of the fish flesh with your fingers, lay it on a slice of cucumber, dip it in the sauce and eat. This dish is great for picking, and perfect with beer.

Ingredients

Quantity Ingredient
1 litre canola oil, for deep frying
1 x 800g whiting or other small firm white fish, cleaned
1 1/2 tablespoons fish sauce
2 kaffir lime leaves, julienned, to garnish
Crisp-fried garlic or red Asian shallots, (use garlic variation), to garnish
1 lebanese cucumber, sliced, to serve
1 quantity Green chilli nahm jim, to serve

Method

  1. Heat the oil in a wok over a high heat to 160°C, or until a cube of bread dropped into the oil turns brown in 25–30 seconds.
  2. Score the fish on both sides with a sharp knife, then rub with the fish sauce. Gently place the fish in the hot oil and deep-fry for 12–15 minutes, until golden and crisp. Remove from the oil with a Chinese spider (skimmer/spatula) or two large spoons and drain on paper towel.
  3. Transfer the fish to a serving plate, garnish with the lime leaves and crisp-fried garlic, and serve with the cucumber and green chilli nahm jim on the side.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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