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1 whole red snapper or other
firm-fleshed white fish, about 500g
1 teaspoon salt
Oil for deep-frying
3 tablespoons oil
330 ml coconut milk
1 tablespoon fish sauce
2 tablespoons shredded lime leaf
2 tomatoes, quartered
1 teaspoon sugar
Spice paste:
1 tablespoon shredded ginger
1 large onion
2 tablespoons ground coriander
(cilantro)
1 tablespoon ground cumin
1 teaspoon chili powder
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Method:
Clean and dry fish thoroughly. Rub
with salt. Heat oil in a wok over medium heat until hazing,
about 200 degrees Celsius and deep-fry fish until crisp and golden
brown, 3 to 4 minutes. Drain fish on kitchen paper. Grind
spice paste ingredients until fine. In a clean wok, heat 3
tablespoons fresh oil and fry spice paste over medium heat for 6
minutes, until thickened and fragrant. Add coconut milk, fish
sauce, half the lime leaf, tomatoes and sugar and bring to a boil.
Add fish and simmer 3 minutes, ladling sauce over fish and turning
fish once. Turn over several times to coat liberally.
Serve sprinkled with remaining lime leaf.
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