Thursday, April 24, 2014

W H O L E  F R I E D


( T H A I  S T Y L E ) 

Aloha, hangry friends (you hungry? you angry? you hangry)!  This post is a little different & exciting for me because it is the first post with more than just the single end picture!

Frying up and eating whole fish has always been a favorite of mine.  With some spicy tomato dipping sauce & sticky rice, oooofz!  Drool!  This was my first time frying up the fish myself & I definitely had input on the smell in my condo haha.  *Note: Your neighbors may not be happy about the fried fish odor that is inevitable.  I didn't care because this tasted so good!

Here we go, I'm still a little awkward when it comes to the writing 'tid-bit' before the recipe, so bare (i meant bear but we can bare, too!) with me.. weeeee! (:

  • 2 whole red snappers (or any other fish that you like!)
  • Flour for coating
  • Salt & Pepper
  • Vegetable oil for frying

For the sauce to top

  • Sesame oil & Olive oil
  • Garlic 
  • 1 Onion
  • 1 Large yellow pepper
  • Scallions
  • Cherry tomatoes
  • Sugar
  • Mae Ploy sweet chili sauce
  • Garlic Sriracha sauce
  • 1 tsp Cornstarch
  • Parsley
  • Limes

    *Pineapple chunks optional for those with a sweet tooth!*

  1. Heat your sesameoil & olive oil up in a sauce pot (1 tablespoon each)
  2. Add 2-3 tablespoons of garlic and fry until fragrant and light brown.
  3. Add chopped onions & white ends of scallions until they turn translucent.  
  4. Cut your cherry tomatoes in half and add those into the pot. Juicy!
  5. Add 1/2 cup of sweet chili sauce, 4 tablespoons sugar, lots of sriracha & cornstarch in and mix, mix, mix! 
  6. Simmer while you fry your fish.

For the fish!

1.  Make deep slits on both sides of your fish
     *This ensures quick & proper frying & also helps when you are eating!*
2.  Heat frying oil in a cast iron skillet or wok until a droplet of water sizzles

3.  Mix 1 cup of flour with 2 tablespoons salt & pepper and coat both sides of the fish

4.  Fry them both for 11 minutes on each side!  You want a nice golden color..

5.  Once fried on both sides drain on paper towels to catch any grease.

6.  Put each fish on a nice plate and load up the sauce
7.  Top with lots of chopped parsley, scallions & lime wedges!

I seriously felt like a chef that should have received a Michelin star for this.  Super simple, super quick & suuuuuuper delicious!  Do. It. Up.

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