in Thailand

Fried fish from southern Thailand

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Ingredients for 4 servings:

  • ½ kg carp or 8 fish fillets
  • 10 slice(s) ginger – root, thin
  • 6 cloves garlic
  • 3 sprigs lemongrass, chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 8 tbsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the fish and gut it if necessary. Pound the ginger, garlic, lemongrass, salt, and pepper in a mortar. Cover the fish with half of this paste and let it stand for 1 hour. Fry the fish in the oil until golden brown, then remove it. Brown the remaining paste in the remaining oil and serve as a sauce for the fish. Serve with a mixed salad and cooked jasmine rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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