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Crispy fish with 'stinky' sauce
Wonderful, meaty little bites of crispy, steaming hot fish with a pungent, spicy, salty dipping sauce. My short version, chopped together over time and tried many variations. One book lists over 20 ingredients for this sauce, but I think this works just great.
4 whole tilapia or striped or Thai bass, at least 1 pound each
flour for dredging
peanut or vegetable oil for deep frying
sauce:
1/4 cups vegetable oil
1/4 cups sugar
1/2 cup fish sauce
1/4 cup water or vegetable or chicken broth
2 Tbsp minced garlic
2 Tbsp minced ginger root
1 Tbsp (or more) Thai red curry paste
4 green onions, cut in to 1 inch lenghts, all parts
2-4 serano chilis, thinly sliced (optional)
crushed red chili flakes (optional)
Make sauce: turn your stove vent on high, or better yet, take a portable burner OUTSIDE. No joke. In a medium sauce pan, heat oil over medium heat. Add curry paste, sugar, ginger and garlic to oil, frying until sugar melts and garlic is lightly browned. Carefully add fish sauce and broth to pan, stirring well. Simmer for a few minutes, then add the chopped onions and the hot chilis if using. Simmer for 10 minutes more, stirring often, making sure to keep liquid under the floating oil top. Taste and adjust salt by adding more broth if it's too salty, more fish sauce if you think you'd like. Lower heat to lowest setting. Serve in a little side bowl, or ladled right over the fish.
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Fry fish: heat 1 to 1 1/2 inches of oil in a large, deep, heavy pot over med./high to high heat,400 degrees. Or use a deep fryer if you have one. (I don't like mine, it doesn't get hot enough for my taste). Remove heads if your fish is larger so it will fit in the frying pan. Or leave on if it doesn't bother you. Make 3-4 diaganol slashes on both sides of fish. Dust with flour on both sides.
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Carefully lay into hot oil. Fry until very brown and crispy, turning once, for 8-15 minutes total (turn it up if you're not super sizzling). Don't be afraid of overcooking the fish, almost impossible like this. Better over than under in this case. When it's all opened up and crispy looking, lift out and allow to drain on a paper towel. Serve over steamed rice, covered with sauce or naked. Pull chunks off with your fingers and dip in sauce. Oh My Gastronomy! OMG
Carefully lay into hot oil. Fry until very brown and crispy, turning once, for 8-15 minutes total (turn it up if you're not super sizzling). Don't be afraid of overcooking the fish, almost impossible like this. Better over than under in this case. When it's all opened up and crispy looking, lift out and allow to drain on a paper towel. Serve over steamed rice, covered with sauce or naked. Pull chunks off with your fingers and dip in sauce. Oh My Gastronomy! OMG
