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Singha Siamese Fighting Fish with Spicy Chili Sauce
Singha Siamese Fighting Fish with Spicy Chili Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Thai, Seafood
Ingredients List
- 1 lb Whole fresh fish; opakapaka
- -or catfish
- Vegetable oil; for deep
- -frying
- 1 Clove garlic; chopped
- 1 Clove shallots; sliced
- 1 oz Sliced mild sweet onion;
- -such as Maui
- 1 oz Carrots; sliced
- 2 oz Celery; sliced
- 1 1/2 tb Fish sauce; or Substitute
- -low sodium soy sauce
- 1 1/4 tb Fresh lime juice
- 1 1/4 tb Sugar
- Chili pepper; to taste
Directions
Deep fry fresh fish until golden brown. Set aside. Saute garlic in a hot
pan with 1 1/2 tbsp. vegetable oil, until garlic is light brown.
SAUCE: Add shallots, onions, carrots, celery, bell pepper, and chili powder
to garlic in pan. Saute for one more minute. Add remaining ingredients and
cook a minute longer. Pour mixture over crispy fish.
*Omit or substitute low-sodium soy sauce.
Notes: Keep this recipe for the sauce, if not for the fish. Makes enough
sauce for up to 2 pounds of fish.
pan with 1 1/2 tbsp. vegetable oil, until garlic is light brown.
SAUCE: Add shallots, onions, carrots, celery, bell pepper, and chili powder
to garlic in pan. Saute for one more minute. Add remaining ingredients and
cook a minute longer. Pour mixture over crispy fish.
*Omit or substitute low-sodium soy sauce.
Notes: Keep this recipe for the sauce, if not for the fish. Makes enough
sauce for up to 2 pounds of fish.
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