jason p
01-05-2011, 07:05 PM
Don't know if any of you have been to the Spirit House in Yandina before, but for those that have will know that it is one of, if not, the finest and authentic Thai restaurants on the coast.
Heres a recipe from 1 of there books Essentially Thai that i always order from there and now cook it at home occasionally, and just enjoyed tonight.
By the way all these ingredients are available at woolworths.
WHOLE CRISPY FISH WITH ROASTED CHILLI PASTE AND LEMONGRASS
1 whole firm fleshed fish about 800g,scaled and gutted (snapper), 2lt of vegetable oil.
Sauce
2 stalks Lemon grass,finely chopped,bottom half only and outer leaves removed
8 Kaffir lime leaves
2 teaspoons of Palm sugar
2 tablespoons Fish sauce
2 tablespoons Tamarind water or puree
4 tablespoons roasted Chili paste
half a cup Chicken stock
half a cup Thai Basil leaves
1 large red chili, de-seeded and thinlysliced.
Crosshatch fish with diagonal cuts almost to the bone
heat the oil in the wok to medium high and carefully lower the fish into the oil. Baste exposed fish with oil while cooking for aprox 10-15 min, skin should be crispy. Remove from wok and drain on paper towel.
Transfer to a serving plate and pour the prepared sauce over it.
To make sauce: combine the lemongrass,kaffir lime leaves, palm sugar, fish sauce, tamarind puree, roasted chili past and stock in a small saucepan and bring to the boil,stirring until the sugar has dissolved. add the basil leaves and chili. remove from the heat as soon as the basil has wilted.
hope you take the time to try this dish cause its truly sensational. mmm.
ps to get the fish nice and crispy it is essential that you use vegetable oil.
jp
heres a pic on how it should look. enjoy.
Heres a recipe from 1 of there books Essentially Thai that i always order from there and now cook it at home occasionally, and just enjoyed tonight.
By the way all these ingredients are available at woolworths.
WHOLE CRISPY FISH WITH ROASTED CHILLI PASTE AND LEMONGRASS
1 whole firm fleshed fish about 800g,scaled and gutted (snapper), 2lt of vegetable oil.
Sauce
2 stalks Lemon grass,finely chopped,bottom half only and outer leaves removed
8 Kaffir lime leaves
2 teaspoons of Palm sugar
2 tablespoons Fish sauce
2 tablespoons Tamarind water or puree
4 tablespoons roasted Chili paste
half a cup Chicken stock
half a cup Thai Basil leaves
1 large red chili, de-seeded and thinlysliced.
Crosshatch fish with diagonal cuts almost to the bone
heat the oil in the wok to medium high and carefully lower the fish into the oil. Baste exposed fish with oil while cooking for aprox 10-15 min, skin should be crispy. Remove from wok and drain on paper towel.
Transfer to a serving plate and pour the prepared sauce over it.
To make sauce: combine the lemongrass,kaffir lime leaves, palm sugar, fish sauce, tamarind puree, roasted chili past and stock in a small saucepan and bring to the boil,stirring until the sugar has dissolved. add the basil leaves and chili. remove from the heat as soon as the basil has wilted.
hope you take the time to try this dish cause its truly sensational. mmm.
ps to get the fish nice and crispy it is essential that you use vegetable oil.
jp
heres a pic on how it should look. enjoy.