By Komal Gambhir
Ingredients
1 cup red snapper filet sea bass or similar fish
2 tbsp. spring onions (scallions) chopped finely
1 fresh red chilli pepper seeded and sliced finely
2 tbsp. chopped coriander leaves
1 tbsp. chopped coriander root
1/4 cup finely chopped mint leaves
2 bulbs finely sliced shallots
To taste red hot chilli flakes
see below crushed rice
21/2 tsp. fish sauce or salt to taste
2 tsp. lemon juice
1/2 tsp. sugar
1/2 cup soyabean oil
1/4 cup chicken stock
Method
- In a small pan, brown (saute) 1/4 cup uncooked rice. Crush it.
- Deep-fry the filet in the soy-bean oil until golden brown.
- Remove from the oil and let drain on a large plate or platter.
- Heat the chicken stock in a pot and add the fish and coriander root.
- Saute about 10 seconds and add the crushed rice and chilli flakes.
- Remove from heat.
- Add the fish sauce or salt, lemon juice, sugar, spring onions, mint leaves, coriander leaves,fresh red chilli, shallots.
- Serve with sliced cucumber, long green beans and mint leaves.
Thai Dishes
Non Veggies Index
