Cooking Index - Cooking Recipes & IdeasDeep-Fried Fish With Nam Prik Num (Hot Chili Sauce) Recipe - Cooking Index

Deep-Fried Fish With Nam Prik Num (Hot Chili Sauce)

Cuisine: Thai
Type: Fish
Serves: 2 people

Recipe Ingredients

1 lb 454g / 16ozMeaty white fish - (swordfish)
3   Unpeeled garlic cloves
1 tablespoon 15mlNuoc nam - (fish sauce)
5   Unpeeled shallots
4   Green chili peppers
2 tablespoons 30mlNuoc nam
1   Long eggplant - halved
2 tablespoons 30mlLemon juice
2   Firm - ripe tomatoes, halve
1/2 teaspoon 2.5mlSugar

Recipe Instructions

Cut swordfish into chunks, 1 in by 2 in. Sprinkle them with a tablespoon of fish sauce, and arrange on cake rack. Set aside in a warm place until the fish chunks are dry. Grill chili peppers, eggplant, tomatoes, garlic, and shallots over charcoal, or under a broiler until they are charred and softened. Split peppers and discard seeds and white membranes. Peel egg- plant and tomato halves. Squeeze garlic and shallots to press out the softened insides; discard the blackened outside. Work all vegetables together in a mortar with a pestle until they form a soft thick paste. Gradually work in 2 tablespoons of fish sauce, lemon juice, and sugar. Heat oil until a small cube of bread dropped into the oil turns golden crisp and brown. Deep-fry the fish until they are crisp and golden. Drain and serve immediately with the chili sauce.

Source:
Darley Street Thai Restaurant

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.