Crispy Cod Fillet with Thai Sweet Chili Sauce

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I knew most of you will be wondering what happen to my postings. I had been busy for the last three weeks helping and celebrating my son’s big day in life…marriage. Well, the event is now over and my routine is back to normal. Now, I am back and ready to be busy again but this time “Posting” what I have been eating. A few days, I was feeling like having some crispy fish and decided this dish. I was glad that I did as it turned out wonderfully.

 

 

Ingredients:

1½ pounds Cod fillet, cut into 4 serving size

3 tablespoons All-purpose flour

3 tablespoons fresh lime juice

½ teaspoon fine sea salt

2 red finger chilies, seedless and finely chopped

1½ cups canola/vegetable/corn oil

 

Seasoning Sauce:

8 red finger chilies, seedless and coarsely chopped

4 cloves garlic, peeled

3 tablespoons canola/vegetable/corn oil

2 tablespoons coarsely chopped garlic

¼ cup raw sugar

3 tablespoons fish sauce

3½ tablespoons vinegar

1/3 cup water

 

Garnishes:

Chopped fresh cilantro

Iceberg lettuce

 

Method:

Place the red finger chilies and cloves garlic into a mortar and pestle, pound till fine.

Heat a wok or frying pan with oil over medium-high heat and add the chopped garlic and sauté until fragrant and not very brown; stir in the pounded red chili paste, raw sugar, fish sauce and vinegar. Stir-fry until well. Bring the heat down to low and add water and simmer until the sauce mixture thickens a little. Set aside.

Place the cod fillets in a deep bowl, add in the salt and lime juice. Toss them well.

Meanwhile, heat the wok/frying pan/fryer with canola/vegetable/corn oil over medium heat. Also line kitchen paper towels on a plate and set aside.

Coat the seasoned cod fillets with all-purpose flour light and drop gently into the hot oil. Fry the fillets until golden brown on both sides. Transfer the fish onto the lined plate.

Return the chili sauce into a wok over medium heat. Add in the fried cod fillets into the sauce. Gently stir to combine until the fried cod fillets are well coated. Remove from heat. Place the coated cod fillets onto a serving plate, garnish with chopped cilantro and some steamed white jasmine rice.

 

This entry was posted in Chinese Recipes, Fish and Seafood, South Asia. Bookmark the permalink.

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