Crisp Fish With Turmeric Recipes

Ingredients :

2

1 tsp

2 tsp

115 ml

Sauce :

1 tbsp

4

1

1

4

0.5 cm

3 tbsp

150 g

whole fish, such as trout or bream, each weighting about 350 g

ground turmeric

salt

vegetable oil

tamarind

dried red chilies

stalk lemon grass, chopped

clove garlic, chopped

shallots, chopped

piece galangal, chopped

vegetable oil

peanut, toasted and ground about 2 teaspoons light brown sugar

salt

To make sauce, soak tamarind in 2 tablespoons hot water for 4 hours. Press firmly through a sieve. In blender, soak chilies in 2 tablespoons hot water for 10 minutes. Add lemon grass, garlic shallots and galangal. Grind to a paste.

Heat oil in a wok or small frying pan over medium high heat. Add chili mixture and fry, stirring for 3 minutes. Add tamarind liquid, peanuts and sugar and salt to taste. Simmer for 2-3 minutes. Set aside. With point of a sharp knife, score 3 diagonal lines on both sides of each fish. Score each lengthways down backbone.

Mix together turmeric and salt. Rub into fish, working mixture into cuts. Leave for 1 hour. In a wok or saute pan over medium heat, heat oil to 180C (350F). Cook fish for 5-6 minutes each side until golden and crisp.

Remove with fish slice and drain on absorbent kitchen paper. Serve hot, accompanied by lime wedges and sauce.

Serves 4

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