Shallow Fried Fish Mekong (Ca Mekong) Recipes

Ingredients :

4 plate size fish (375g) cleaned and scaled

salt, to taste

rice flour, for dusting

5 tbsp oil

4 fresh red chili peppers, cut into julienne

3 spring onions (scallions), roughly chopped

1 tbsp ginger, cut into julienne

2 tsp tamarind pulp

2 tbsp fish sauce

1 tbsp brown or palm sugar

Method :

Cut gashes on both sides of the fish. Rub a little salt over the surface of the fish, then dust with rice flour. Heat 3 tbsp of the oil in a frying pan or skillet. Add the fish and cook on both sides. Place the fish on a serving dish and set aside to keep warm. Heat the remaining oil in a clean pan. Add the chili peppers, spring onions and ginger. Stir fry for 1-2 minutes, then add the tamarind pulp, fish sauce and sugar. Mix thoroughly. Pour the sauce over the fish. Serve immediately.

This is a very popular way to serve whole fish. Usually the fish is deep fried, but I prefer to shallow fry as I feel it is both easier and more healthy. You can use any whole fish that you fancy for this recipe.

Serves 4 - 6

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