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Crisp-fried whole whiting with green chilli nahm jim
Serves 4 as apart of a shared meal Starters and mains
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.
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