Thai Fried Fish with Lime Sauce and Mixed Herbs
Whether you want to fry the whole fish or just fish fillet, don't forget to make it Thai style. Thai Fried Fish with Lime Sauce and Mixed Herbs delivers all the zesty goodness you'd expect from a Thai classic, prepared right in your own kitchen.
Equipment
- 1 frying pan
- 1 mixing bowl
Ingredients
Mixed Flour for Coating the Fish
- 1 cup flour
- 1/4 cup corn starch (or tapioca flour)
- 1/4 cup rice flour
- 2 tsp baking powder
- 1 tsp salt
Fish
- 6 fish fillets I used Tilapia and Milkfish in this recipe, but any white flesh fish works well (or 2 whole fish).
- vegetable oil (for frying. I recommend filling the pan with oil at least half an inch of the pan.)
Sauce and Herbs
- 4 tbsp fish sauce
- 4 tbsp coconut palm sugar (or regular sugar)
- 4 tbsp lime juice (fresh)
- 4 Thai chilies (chopped)
- 1 shallot
- 1 knob ginger diced
- 1 lemongrass thinly sliced
Additional Herbs and Vegetables
- ½ cup mint
- 5 cilantro
Instructions
Make the Mixed Flour, Coat the Fish, and Fry.
- In a mixing bowl, whisk together the all-purpose flour, rice flour, cornstarch, baking soda, and salt. This ensures all the dry ingredients are evenly distributed and aerated, resulting in a lighter final product.
- Dredge the fish and heat the oil. Dredge the fish in the prepared flour mixture, making sure it gets coated evenly. Shake off any excess flour.
- Heat the vegetable oil in a large pot or deep fryer to 350 degrees Fahrenheit (℉). To check if the oil is hot enough, carefully dip a chopstick or fork into the oil. If small bubbles start to form and rise around the utensil, the oil is ready for frying.
- Carefully add the fish fillets (or whole fish) to the hot oil. Avoid overcrowding the pan – fry in batches if necessary. Resist the urge to flip frequently! The fish cooks best when left undisturbed to achieve a crispy golden crust. After 5-6 minutes for fillets or 9-10 minutes for a whole fish, gently peek underneath to check for browning. Once golden brown and cooked through, carefully flip the fish.
Make the Lime Sauce.
- In a small bowl, combine fish sauce, sugar, fresh lime juice, and chopped Thai chilies together.
- Chop shallot, lemongrass, and dice ginger as well as some lime and add to the sauce. See the video for clarification.
Assemble and Serve
- Transfer the cooked fish to a serving plate lined with paper towels to drain any excess oil.
- Drizzle generously with the prepared lime sauce, ensuring it coats the entire fish.Arrange steamed rice, boiled eggs, and your choice of fresh herbs (mint, cilantro, etc.) or vegetables alongside the fish.Dive in and enjoy your delicious Thai Fried Fish!
Video
@stickyricethaikitchen Thai Fried Fish with Lime Sauce and Herbs Ingredients ⬇️ Mixed Flour for Coating the Fish 1 cup flour ¼ cup corn starch or tapioca flour ¼ cup rice flour 2 tsp baking powder 1 tsp salt Fish 6 fish fillets (or 2 whole fish) vegetable oil (for frying. I recommend filling the pan with oil at least half an inch of the pan.) Sauce and Herbs 4 tbsp fish sauce 4 tbsp coconut palm sugar (or regular sugar) 4 tbsp lime juice (fresh) 4 Thai chilies (chopped) 1 shallot 1 knob ginger diced 1 lemongrass thinly sliced Additional Herbs and Vegetables ½ cup mint 5 cilantro Full recipe, tips, and measurements conversion from www.stickyricethaikitchen.com #fish#friedfish#fishfry#thaifood#dinnerideas#easydinnerideas#fillet#thaicuisine
♬ Aesthetic - Audiolist Productions
Notes
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