Fried fish served with pickled cucumber salad and Thai Chilli sauce
Went fishing the other time and came home with a fish that I have never cooked or eaten before. The rest of the meaty fishes steamed, so wanted to do something different. I end up deciding to fried it and serve with Thai chilli sauce. I remember that I taste plain cucumber with Thai chilli sauce and felt that something is missing. So I prepared pickled cucumber to go with it during the weekend.
Ingredient 1. Fish of your preference - 1 pc (600 - 800g) (make a few cuts on the fish and rub salt on the fish and leave it in fridge for 2 hrs and rinse it off. Pat dry the fish n sprinkle some corn flour onto the fish before frying it) 2. ginger - 2slice 3. Thai chilli sauce 4. Pickled cucumber salad - 1 fruit worth 5. Red onion - 1 medium fruit. (Half it n slice thickly) 6. Thai green lemon - 2 fruits 7. White vinegar - 1 tbsp 8. Sugar - 4 tbsp 9. Fish sauce - 1tsp
Preparation (pickled cucumber salad) 1. Half a cucumber n remove the seeds. (Japanese cucumber)
2. Slice it into 2-3mm thick. (Can be thicker if you want) Place it in container where you can close and shake.
3. Add slightly less than 1 tsp of salt, close the lid and shake it well. Leave it for 10 to 15mins. After 1ins you should see that the water level in the container have rised. Pour it away and rinsed the cucumber n pat dry.
4. Add in the the sliced onion, squeeze in 2 fruit of Thai green lemon juice, 1 tbsp of white vinegar, 4 tbsp of sugar and 1 tsp of fish sauce. Cover the lid and shake to mix them well.
5. Leave it in the fridge for at least 1 night before serving it.
The Dish 1. Heat wok for abt 1 min using high heat and add approx 300ml of oil. Allow the oil to boil. (when the wok starts to get smokey is the indicator)
2. Add in 2 slice of ginger and you should bubbles around the ginger. Allow it to fry a while till fragrant and place the fish pat cornflour into the wok and fry it for at least 2mins before turning it. ( once you see that the ginger starts to turn brown, remove it and thrown it away)
3. Flip the fish to the other side and continue to fry it. Once the fish turn golden brown, remove it and place it on a layer of kitchen towel to soak up additional oil.
4. Place the fish on your serving plate. Place the pickled cucumber salad on the side of the fish and pour the Thai chilli sauce over the fish.
5. You may garnish your dish with some coriander or chinese parsley before serving your dish!
Happy cooking and Bon Appetit!
