Pla Sam Ros - Deep Fried Fish with Sweet & Sour Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 14 oz. White fish, filleted
8 tbsp. Wheat flour or tapioca flour
1-2 Red chili, chopped
2 cloves Garlic, chopped
2 Shallot, chopped
6 tbsp. Palm sugar or white sugar
6 tbsp. Vinegar
4 tbsp. Fish sauce
2 cups Canola or peanut oil
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Directions: |
Directions:Saute in a small pan over medium high chili, garlic, and shallots until garlic turns light brown, about 2-3 minutes. Add sugar, vinegar, and fish sauce. Stir until sauce evenly boils. Turn off heat and set aside.
Heat oil in a wok over high heat. If you have a thermometer, the heat should be 360ºF. Without a thermometer, a droplet of water will sizzle as soon as it hits the oil. If the oil starts to smoke, it's too hot.
Cover the fish evenly with the flour making sure not the cake the batter on too much. Gently place the fish into the oil, frying 2-3 fillets at a time, about 2-5 minutes each batch depending on the thickness of the fillets. The color will be a beautiful golden brown when cooked.
With a tong transfer the cooked fish onto a rack (which is over a plate to catch the oil) to allow the excess oil to drip off before plating.
Either pour the sauce into a dish to dip on the side or pour the sauce on top of the deep-fried fish before serving. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I learned this recipe at the The Peninsula Hotel Cooking Academy in Bangkok, Thailand. It may be intimidating because of the frying element, but long tongs and an apron ease the fear of frying. The end product is a lightly fried fish which doesn't feel unhealthy despite it being fried. The sweet, sour, spicy kick from the sauce further cuts the feeling of fattiness. This is a great recipe when you don't feel like steaming or roasting a fish.
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