Deep-fried fish with garlic and pepper

Deep-fried fish with garlic and pepper

Pla thot tha krathiam phrik Thai

By
From
South East Asian Food

Coriander root, garlic and pepper are a classic Thai combination flavour. It is used to transform essentially Chinese soups into distinctively Thai ones. It is also used sometimes when deep-frying fish, poultry and meats or when grilling them over charcoal.

Ingredients

Quantity Ingredient
600-800g whole fine-fleshed fish, for frying, (see Note)
4 coriander roots
pinch salt
3 medium-sized garlic cloves
1/2 teaspoon whole peppercorns, ground
oil, for deep-frying

Method

  1. Clean, scale, slash and dry the fish. Pound the coriander roots, salt, garlic and peppercorns to a fine paste. Rub this over the fish and leave to marinate for an hour.
  2. Deep-fry the fish until it is crisp. Drain it and serve accompanied by a Nam pla phrik dipping sauce.
  3. Oily or dry fish such as catfish, kingfish, small mackerel, mullet or trevally treated this way should be grilled over a low charcoal fire or baked in the oven. Wrap the fish in banana leaves before cooking if you have access to them, otherwise put the fish in an oiled fish grill uncovered. Turn to cook both sides, then remove and serve as above with the dipping sauce. Firm-textured fish of low to medium fat content such as morwong or rock cod should be wrapped in foil. Flat fish fillets may be cooked under an electric or gas griller.

Whole fine-fleshed fish

  • E.g. whiting, garfish, mackerel, bream, emperor, sea perch, flounder, dart.
Tags:
SBS
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