Thai-style fish
Description
The recipe won't take much time. Thais usually prepare such dishes in a wok—a traditional pan with a rounded bottom. A wok heats up quickly and then retains heat evenly for a long time, allowing ingredients to be dipped into boiling oil for just a few minutes. If you don't have a wok, don't worry. A thick-walled pot, a cauldron, or a heavy saucepan will work well for preparing Thai-style fish. Otherwise, the method is very simple and shouldn't cause you any trouble. The ingredients are easily accessible—almost any kind of sea fish can be used as the main component. Ginger, soy sauce, and chili can be bought at any supermarket. If necessary, you can substitute dried herbs for fresh ones. Serve hot.
Instructions
- 1
Step 1
Cut the fish into small pieces. Coat in starch.
- 2
Step 2
Peel and slice the garlic and ginger: garlic into thin slices, ginger into matchsticks.
- 3
Step 3
Remove the stem and seeds from the chili. Chop the flesh.
- 4
Step 4
Chop the green onion, mint, and basil.
- 5
Step 5
Fry the fish in a pan with heated vegetable oil for 2 minutes on each side.
- 6
Step 6
Drain almost all the oil (leave 1-2 tablespoons) and quickly sauté the garlic and ginger. Add chili, green onions, sugar, soy sauce, and herbs. Stir and cook for 1 minute. Return the fish to the pan, mix well, and serve immediately with noodles or rice.