Fried fish with herbal sauce It's our own recipe. In fact, it may be similar to other places. But I did make changes to the look, presentation method, and flavor that I wanted. We use 500-600 grams of white sea bass, fillet it into bite-sized pieces and fry until crispy. The bones are also fried until crispy. Use as a base for fish topped with herbal sauce. The taste is sour, spicy, salty, and a little sweet. Eat it and you won't want to stop. Because its flavor will make the whole table delicious. This menu looks spectacular. Serve it whole to visitors, it's delicious, healthy and looks great.
Ingredient
- 500-600 grams of sea bass
- 2 tbsp chili paste
- 1 tbsp small diced shallot
- 2 tbsp finely chopped lemongrass
- 1 tbsp chopped bird's eye chilli
- 1 tbsp diced young ginger
- 1 lime, small diced
- 1 tbsp. toasted peanuts
- 3 kaffir lime leaves
- 2 dried chilli seeds
- 2 tbsp fish sauce
- 3 tbsp lemon juice
- 1 tsp plum sugar
- Salt for seasoning fish
- All-purpose flour for frying
- Oil for frying
How to do it
- Wash and clean the scaled fish, remove the intestines.
- Gather the fish into bite-sized pieces, making 8-10 pieces per side.
- Put the pan on the stove. Add half the oil to the pan. Turn the heat on high. When the oil starts to boil, reduce the heat.
- Season the fish with salt and coat it with a thin layer of flour. Fry the fish until crispy. It is beautiful yellow. Scoop up and set aside in a wire rack.
- Sprinkle the fish bones with a little salt. Then mix it with flour. Put the fish bones in a strainer and scoop out the fried food. So that the fish's body is slightly bent along the strainer. Then fry in hot oil. Until the fish bones are crispy. Scoop up and set aside to cool.
- Fry the kaffir lime leaves and dried chilies, not long enough to be crispy. Scoop up and set aside.
Let's make herbal sauce.
- Take a mixing bowl, add chili paste, fish sauce, lime juice, palm sugar, mix well, taste, then add all the herbs and gently stir until combined, except for the roasted peanuts. Fried kaffir lime leaves and dried chilies. Sauce type: not a lot of water, a little sauce and thick.
- Put the fish bones on a serving plate. Place all the fried fish on top of the fish bone and arrange them beautifully.
- Then before serving, top with herbal sauce. Sprinkle with roasted peanuts, fried dried chili, and fried kaffir lime leaves. Ready to serve.
Tip
- Try to place your fries on the grill so that air can pass through them, they will stay crispy for a long time.
- There must not be much water in the sauce. Suitable for the amount of fish If there is a lot of sauce, it will make the fish soft.
- Do not mix in fried fish meat. This will make the fish soft and not crispy and delicious.
