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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 jalape�o
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 jalape�o.
Makes 4-5 servings.
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