ii. A Different Aura
I have been asking around for a recipe for Thai-style fried fish, but, until now, no one has given me any replies, because those whom I've asked have either kept a low profile after that or feign forgetfulness every time we chanced upon each other! In fact I've been waiting for one such recipe from a particular friend for almost a year now!
Well, I just couldn't wait for these people to disclose their secret recipe for this particular dish or a similar one. So, I decided to use the idea of one of Thailand's famous recipe, Phad Thai, to sort of create my version of this fried fish. But before I proceed, I would like to say that any similarities with any other so-named fried fish dish, is purely coincidental!
- 500 g Siakap (similar in looks to the Baramundi)
- 2 stalks lemon grass, thinly sliced
- 6 red birds eye chilies, halved
- 1 thumb sized ginger, julienned
- 2 clovers garlic, sliced
- 1 green tomato, cut into 2 and then into 4
- 1 onion, sliced into rings
- 5 sprigs cilantro, cut into 1 inch lengths
- 1 spring onion, cut into 1 inch lengths
- 1 ginger torch bud, sliced
- 1 cup tamarind juice
- 3 tsp sugar
- 1 tsp anchovy granules
- 1/2 tsp salt
- 3 tbs vegetable oil
First, prepare the fish by seasoning it with some salt and pepper, then frying it until well done. Dish out and set aside.
For the sauce, heat the oil in a wok and saute the lemon grass and chilies, followed onion rings then the ginger and garlic. Once aromatic, put in the tomatoes and the tamarind juice. Let this come to a simmer, then add in the sugar, anchovy granules and salt. Let this simmer for another minute, then pour the sauce onto the fish. Garnish with the ginger torch bud, spring onions and cilantro. Serve immediately.