Pla Rad Prik | Thai-Style Crispy White Fish
(0)
30 min
Quick
Sezamo
O rețetă thailandeză clasică irezistibilă: file de pește alb cu o crustă crocantă din amidon, învelit într-un sos aromat cu trei gusturi – dulce, picant și acrișor de lime. Servit pe un pat de orez Jasmine pufos.
Preparation method
Preparing the Ingredients
Rinse the Jasmine rice in cold water until the water runs clear, then cook it according to the package instructions until tender and fluffy. Keep warm.
Pat the white fish fillets dry with paper towels to remove excess moisture. Season with salt, then coat them in cornstarch, shaking off any excess to ensure a thin, even crust.
Frying the Fish
Heat the sunflower oil in a large skillet over medium-high heat. Add the cornstarch-dusted fish fillets and fry for 3-4 minutes on each side until golden brown and very crispy. Transfer them to a plate lined with paper towels.
Chef's tip
For an unmatched crispy crust, make sure the fish fillets are completely dried with paper towels before coating them in cornstarch.
The classic Thai balance of three flavors (sweet, sour, spicy) can be adjusted by adding more lime juice or brown sugar to taste.
15 min
Under an hour
