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| Singha Siamese Fighting Fish With Spicy Chili Sauce Recipe |
Category: Sauce / Thai
Rating:
N/A
Servings: 2
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Ingredients
1 lb whole fresh fish; opakapaka or catfish
1 vegetable oil; for deep frying
1 clove garlic; chopped
1 clove shallots; sliced
1 oz sliced mild sweet onion; such as maui
1 oz carrots; sliced
2 oz celery; sliced
1 1/2 tablespoon fish sauce; or substitute low sodium
1 1/4 tablespoon fresh lime juice
1 1/4 tablespoon sugar
1 chili pepper; to taste
Cooking Directions:
Deep fry fresh fish until golden brown. Set aside. Saute garlic in a hot pan with 1 1/2 tbsp. vegetable oil, until garlic is light brown.
SAUCE: Add shallots, onions, carrots, celery, bell pepper, and chili powder to garlic in pan. Saute for one more minute. Add remaining ingredients and cook a minute longer. Pour mixture over crispy fish.
*Omit or substitute low-sodium soy sauce.
Notes: Keep this recipe for the sauce, if not for the fish. Makes enough sauce for up to 2 pounds of fish.
>Busted by KitPATh for Mc-Recipe 1998-Feb-15 MC-PER SERVING: 299CAL, 8g fat (24% cff).
Recipe by: 1998 (c) Singha Thai Cuisine, Honolulu, Hawaii
sauce,seafood,thai
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