Welcome to The Cooks Playground, where culinary adventures never cease and fun is always on the menu! Today, we’re casting our nets into the deep blue sea to bring you a delicious Asian-inspired fish recipe from the one and only Jenny Morris. This dish is a perfect blend of fresh fish and savoury Asian flavours.
Ingredients
• 1 whole fish about 800g with head on, gutted and scales removed .( I like to use a silver fish)
• Enough oil for deep frying
• Cornflour for dusting
• Salt and pepper to taste
1. Make sure not to cut all the way down to the bone. If you do, don’t panic, the world won’t end. With a sharp knife make a couple of deep slits into the flesh of the fish on both sides, don’t cut down to the bone.
2. Make sure that you pat the fish completely dry with paper towel, season with salt and pepper, dust lightly with cornflour, before you add it to the oil.
3. Heat enough oil in a large pan or wok to cover the fish, gently slid the fish into the hot oil and cook till golden and crisp and cooked through, it takes about 15 minutes.
4. Make sure to spoon some hot oil over the fish while its cooking to cook any parts that aren’t immersed in the oil
Garnish Sliced chillies Fresh coriander Thinly sliced spring onion Toasted sesame seeds The Sauce
You need a little hot oil from the pan you are cooking the fish in.
• 5 cm Ginger peeled and
• 6 cloves garlic peeled and sliced
• 4 red chillies roughly chopped
• 4 x Bai Makrut leaves crumpled
• Spring onions with tops sliced diagonally
• 1/2 cup Soy sauce
• Juice of 2 limes
• Honey to taste
• Small handful chopped coriander
• 5 ml sesame oil
Method
1. Place the oil in a small saucepan and heat it.
2. Add the ginger, garlic , limes leaves and chillies and fry until fragrant.
1. Add the soy sauce, lime juice and honey.
2. Stir together well and bring to the boil. As soon as it reaches boiling point remove immediately from the heat, stir in the coriander and sesame oil, taste and adjust seasoning
3. Place the fish onto a serving platter abs spoin over the sauce.
4. Garnish and serve.
