Chinese cuisine

Easy

Crispy Thai Fish Fry With Sweet and Sour Dip

Name: Crispy Thai Fish Fry With Sweet and Sour Dip
Prep time: 1 hr
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Chinese Thai
Ingredients: 1/4 Cup Water; 0.5 Lb. Palm sugar; 1 Tsp Ginger; 1 Large Clove garlic; 1 Cup Tamarind; 0.4 Cup Fish sauce; 1 Tsp Chili flakes; 4.2 Cups Lime juice; 4.2 Cups Sweet chili; 4.2 Cups Fish sauce; 4 Lb. Tai snapper; 1 Lb. Tapioca starch; 16 Cups Canola oil; Salt to taste; Chili powder to taste; 1 Large Cucumber; 6 Small Cherry tomatoes; 1 Tbsp Shredded ginger; 2 Large Limes; 2 Tsp Five-spice; 1 Tsp Chili; 1 Large Purple cabbage; 2 Tsp Cilantro

Chef Zachary Hamel

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Crispy Thai Fish Fry With Sweet and Sour Dip

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The Crispy Thai Snapper in a sweet and sour dipping sauce with five-spice seasoning, and fresh vegetables is an amazingly tasty Thai dish. The sweet and sour dipping and the crispy fried fish seasoned with five-spice ensures an Asian flavor experience. Good choice for a new fish variation dish.

Recipe

PRE TIME: 1 hr

COOKING TIME: 30 min

TOTAL TIME: 1 hr 30 min

4 SERVING

Ingredients:

1/4 Cup Water
0.5 Lb. Palm sugar
1 Tsp Ginger
1 Large Clove garlic
1 Cup Tamarind
0.4 Cup Fish sauce
1 Tsp Chili flakes
4.2 Cups Lime juice
4.2 Cups Sweet chili
4.2 Cups Fish sauce
4 Lb. Tai snapper
1 Lb. Tapioca starch
16 Cups Canola oil
Salt to taste
Chili powder to taste
1 Large Cucumber
6 Small Cherry tomatoes
1 Tbsp Shredded ginger
2 Large Limes
2 Tsp Five-spice
1 Tsp Chili
1 Large Purple cabbage
2 Tsp Cilantro

Directions:

For the sauce: Dissolve palm sugar, with a bit of water in the bottom. Creating a quick caramel, about 10 min.

Turn down the heat and carefully add in all liquids. Reduce until a thick sauce consistency, about 30 minutes. Season with lime juice and fish sauce if needed.

Break down snapper, and cut each filet into 4 fish strips cutting around the bones. Keep spine and head for presentation.

Marinate all of the fish in fish sauce for 10-15 min. Prepare the tapioca starch in a separate container. Heat a large pot of oil or fryer if you have to 350 °F/176 °C. Remove fish from fish sauce and directly into tapioca till well coated. shake off excess flour and fry till golden brown about 7 min.

Remove to resting wrack and season with five-spice. Garnish with fried shallot and cilantro.

Cut and was the endive, cabbage, and lime for additional side garnish. serve with hot and sour sauce.