Crispy Thai-style white fish | Sweet and sour flavor
(0)
30 min
Quick
Sezamo
O capodoperă a bucătăriei thailandeze (Pla Sam Rod): file de pește alb cu o crustă rumenă și crocantă, scăldat într-un sos exploziv cu trei arome – dulce, iute și acrișor. Servit alături de orez Jasmine aromat și coriandru proaspăt.
Ingredients
Preparation method
Preparing the side dish and ingredients
Rinse the Jasmine rice in cold water until the water runs clear. Bring it to a boil with 350 ml of water and a pinch of salt. When the water comes to a boil, cover the pot with a lid, reduce the heat to low, and simmer for 12 minutes. Turn off the heat and leave the rice covered to steam.
Peel and finely chop the garlic cloves and green chili pepper (remove the seeds if you prefer a less spicy sauce). In a bowl, mix the freshly squeezed juice of 2 limes with the fish sauce, brown cane sugar, and 2 tablespoons of warm water until the sugar dissolves.
Frying the crispy fish
Pat the white fish fillets dry with paper towels to remove any excess moisture, then cut them into generous serving pieces. Coat each piece in cornstarch, shaking off the excess so that the fish is covered in a very thin, even layer.
Chef's tip
The secret to a long-lasting crispy crust lies in thoroughly drying the fish fillets before coating them with cornstarch and pouring the sauce over them only right at serving time.
Thai Sam Rod sauce harmoniously combines the three fundamental tastes: sweet from brown sugar, sour from lime, and spicy from chili pepper. You can adjust the proportion of lime or chili to your taste.
27 min
Under an hour
