Crisp-fried whole whiting with green chilli nahm jim

Serves 4 as apart of a shared meal Starters and mains

Ntf  Ch5  Seafood Whole Fried Fish Green Chilli 4292

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Ingredients

  • 1 litre canola oil for deep-frying
  • 1 x 800g whiting or other small firm white fish, cleaned 11⁄2tbsp fish sauce
  • 2 kaffir lime leaves, julienned, to garnish
  • crisp-fried garlic (see recipe on previous page), to garnish
  • 1 Lebanese (small) cucumber, sliced, to serve
  • 1 x quantity green chilli nahm jim (see recipe, right), to serve

Method

Heat the oil in a wok over a high heat to 160°C/320°F, or until a cube of bread dropped into the oil turns brown in 25-30 seconds.

Score the fish on both sides with a sharp knife, then rub with the fish sauce. Gently place the fish in the hot oil and deep-fry for 12-15 minutes, until golden and crisp. Remove from the oil with a Chinese spider (skimmer) and drain on paper towel.

Transfer the fish to a serving plate, garnish with the lime leaves and crisp-fried garlic, and serve with the cucumber and green chilli nahm jim on the side.

Recipes and photographs taken from New Thai Food by Martin Boetz, photography by Jeremy Simons (Hardie Grant Books, £20).
Ntf  Ch5  Seafood Whole Fried Fish Green Chilli 4292
Recipes and photographs taken from New Thai Food by Martin Boetz, photography by Jeremy Simons (Hardie Grant Books, £20).

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