Thai Whole Fish with Coriander-Chili Sauce

This was really tasty and easy to make.


Adjustments: I deep fried the fish, but it took many cups of oil (not just one as suggested in the recipe).  Next time, I would pan fry it in much less oil.  I used about 1 lb. of boneless whole trout and it was enough to feed 1-2 people.  The oil registered 325° when I added the fish, but it quickly dropped (the fish had been on ice at the store, so maybe that was why) to about 240.  It climbed slowly and didn’t seem to reach >300°, but the fish was cooked after 8 minutes.

I doubled the sauce recipe to accomodate the two fish and it made more than enough.  One chili was fine, not spicy.  Didn’t have tamarind, but lime-soy mix was tasty.

Explore posts in the same categories: Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: