Thai Crispy Fish

Thai Crispy Fish. Thai again and fish again? Well, what can I say? Thai food forever a tremendous food killer in my house and fish of course, oh-god, do I have to repeat myself again? I think you know it (Thai Steamed Fish, Teochew Steamed Fish, Hong Kong Style Steamed Cod Fish, Steamed White Pompret & Chilli Lime Fish). Obviously too, Thai cuisine is not something new for me. I sort of have not only belted the essential Thai cooking technics, but also the required Thai ingredients for the splattering and profound tastes (Tom Yam Goong, Tom Kha Ghai, Spicy Thai Noodles, Thai Fish Noodle Soup, Thai Vegetable Curry & Shrimp Pad Thai Salad). This Thai Crispy Fish? Another, the other style to how a Thai fish dish should be? Sauce made from the quintessential Thai ingredients like lemongrass, kaffir lime leaves, lime juice, fish sauce and soy sauce, tipped over crispy fried threadfin/ikan kurau fish (Crispy Chilli Fish).

Ingredient

1 piece (about 300g) threadfin/ikan kurau 
1 tsp ginger paste

Salt to taste

Oil for frying

Others

1 lemon grass - slice thinly

4 shallots - slice thinly

1 red/birds eye chili - slice thinly

1/4 inch ginger - chopped

3-4 sprigs of mint leaves - just the leaves

3-4 kaffir lime leaves - slice thinly

1 tbsp dark soy sauce

1 tsp sugar

1/2 tbsp fish sauce

1/2 tbsp lime juice

Salt if needed

Method

Rub ginger and salt over the fish.

Deep fry fish, dish out and place on a plate.

Leave about 2 tbsp of oil in the same pan.

Sauté shallots, ginger, lemongrass and chili.

Pour in soy sauce and fish sauce; add salt (if needed), sugar, lime juice and 3-4 tbsp of water.

Let it simmer and drop in mint and lime leaves.
Stir and pour sauce atop fish.