Recipe courtesy of Sovereign Thai
Whole Fried Local Rockfish with Spicy Herb Salad
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- Level: Intermediate
- Total: 1 hr
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1762
- Total Fat
- 94 g
- Saturated Fat
- 10 g
- Carbohydrates
- 189 g
- Dietary Fiber
- 4 g
- Sugar
- 168 g
- Protein
- 53 g
- Cholesterol
- 128 mg
- Sodium
- 1446 mg
- Level: Intermediate
- Total: 1 hr
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1762
- Total Fat
- 94 g
- Saturated Fat
- 10 g
- Carbohydrates
- 189 g
- Dietary Fiber
- 4 g
- Sugar
- 168 g
- Protein
- 53 g
- Cholesterol
- 128 mg
- Sodium
- 1446 mg
Ingredients
Coconut Sauce:
Spicy Herb Salad:
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Directions
Special equipment:
a deep-fryer- For the coconut sauce: In a medium saucepan, add the coconut sugar, granulated sugar, tamarind juice, salt and 1/4 cup water. Cook over medium heat, stirring, about 15 minutes. Set on the side and allow to cool.
- For the spicy herb salad: Clean and rinse the rockfish well with water. On a cutting board, create 3 deep slits on both sides of the rockfish. Dry the fish with paper towels and sprinkle with salt.
- In a deep fryer, heat the oil until it is about 325 degrees F.
- Gently put the fish in the fryer and cook for 12 to 18 minutes.
- In a medium bowl, add the coconut sugar, Thai chile jam, fish sauce and lime juice and mix well until the chili jam dissolves. Add the red onion, peanuts, cilantro, green onion, ginger, lemongrass, mint and lime. Toss until combined, then put on top of the fried fish and serve with jasmine rice.
