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Thai Kitchen's Spicy Fish

1 (2 to 2 1/2 lb.) whole flounder, cleaned and gutted
4 C. vegetable oil, for deep frying

Sauce:
1 C. water
1/3 C. sugar
2 T. vinegar
1/3 C. fish sauce
2 T. chopped Thai chiles
3 cloves garlic, chopped

Garnish:
1/3 C. chopped green onion
1/3 C. chopped cilantro
1 sliced jalapeņo

Rinse fish well under cold water. Make 2 deep diagonal slashes on both the flesh and skin side of each fish half, cutting all the way to the bone. Pat dry. Heat oil in a large wok or frying pan to 350°F. Carefully lower the fish into the oil and deep fry, turning once, until cooked through and crisp, up to 20 minutes for a larger fish. Set aside on a large platter.

For sauce, combine water, sugar, vinegar, fish sauce, Thai chiles and garlic in a saucepan and bring to a boil. Pour over cooked fish. Garnish with green onion, cilantro and jalapeņo.

Makes 4-5 servings.
 

    
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