Fried Tomyam Fish Fillet Recipe

Fried Tomyam Fish Fillet Recipe

300g firm fish fillet, cut into 2 x 4-cm pieces, use grouper,

  red snapper or salmon

1 tablespoon tomyam paste

1 tablespoon chili paste

2 teaspoons fish sauce (nam pla)

2-3 tablespoons rice flour

Cooking oil for deep-frying

Ingredients to be ground (processed):

1 onion, peeled

4-5 cloves garlic, peeled

10-cm knob ginger, peeled

2 stalks lemon grass, sliced (use only the bottom white tender part)

5 kaffir lime leaves

10 basil leaves

Garnishing:

cucumber slices

tomato slices

Method:

Put fish pieces in a large mixing bowl.  In an electric blender (processor), combine ingredients to be ground and blend until fine.  Strain to obtain juice.  Transfer 2 tablespoons juice to a small mixing bowl.  Add tomyam and chili pastes and fish sauce.  Mix well.  Pour tomyam mixture over fish and mix well.  Leave to marinate for at least 6 hours.  Heat an electric deep-fryer to 175°C.  Add rice flour to fish pieces and stir to mix, then deep-fry for 3 minutes or until cooked through and crispy.  Garnish and serve.