Chefs Recipe Nikhil Chibs Crispy Fried Fish

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Chef Nikhil Chib's Crispy Fried Fish • • • Posted By :: Busaba, Mumbai • Serving Size :: 2 • Cuisine type :: Oriental • Cooking time :: 20-40 mins • Course :: Dinner • INGREDIENTS • 100 ml Chicken stock • 2 tbs seedless tamarind pulp • 100 g palm sugar, coarsely grated • 1 tbs fish sauce • 3 kaffir lime leaf, very finely shredded • 300g red snapper • 1 tbsp cornflour or plain flour • Vegetable oil for deep-frying, plus 2 tsp extra • 1 large red chili (for garlic chili paste) • 5 sweet basil leaves • METHOD • THREE FLAVOURED SAUCE • Take a wok and on medium heat add oil, garlic, chili and add some water and the chicken stock. Add palm sugar and garlic chili paste, throw in some tomato sauce to taste, sugar, salt, fish sauce, tamarind pulp and sweet basil. Add 1 tblspoon cornflour. Saute for about a minute and we have the three flavoured sauce. • Simultaneously, take the fish and soak inside water for final washing and cleaning. Then put into plate. Sprinkle salt and black pepper on the fish and put cornflour and spread on both sides of the fish evenly with no surplus cornflour on the fish. Take another deep fry pan and add oil and heat oil until it is hot enough to deep fry the fish. Until the fish is golden brown and completely cooked, do not remove from deep fry pan. After it is well done and has a golden-ish tint take out the fish and plate it. • Cut the fish into three equal pieces and gently pour the three flavoured sauce over the fish! Add fried sweet basil leaves on top of the fish as garnish! • Your Pla Lat Prik is ready! Bon Appetit. • More Chef's Recipes: http://www.thebuddinggourmet.com/sear...

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