Andy McCutcheonThai Snapper - Recipe
September 8th 2007 10:26
Thai Snapper - Fish on Parkyn, Mooloolaba QLD.
Thai Snapper
In Chili Garlic & Tamarind Sauce
In Chili Garlic & Tamarind Sauce
Serves 4
Ingredients
*Sahm rhot paste *Chili Garlic Tamarind Sauce
1kg of whole red chilies 1kg of Sahm rhot paste
1kg of garlic 1kg of tamarind
500g of coriander root 2 liters of water
750ml of Thai fish sauce
1.5kg of light palm sugar
125ml of vegetable oil
*4 x 1kg Snapper
Directions
To make the sahm rhot paste, combine ingredients together and blend.
While coming together, clean and scale 4, 1kg snapper leaving whole. Make incisions into the flesh on both sides down to the backbone in a diamond pattern down to the tail. Fill incisions with fish sauce and let rest.
Combine tamarind, water, sahm rhot paste, fish sauce, palm sugar and vegetable oil and cook until reduced by 1/3.
While sauce is reducing, gently slide whole fish into 180c deep fryer and cook for 5-6 minutes.
Add 3-4 fresh basil leaves to sauce once reduced to release flavour. Remove fish from oil and rest on paper towel. Stand fish up, cover with sauce allowing to pool on the bottom of the serving dish and garnish with thinly sliced chilies and fresh coriander
Recipe Courtesy of
Chef David Hopkins
Moololaba
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