Yield: 2 Servings
|1 pounds||Whole fresh fish; opakapaka or catfish|
|\N \N||Vegetable oil; for deep frying|
|1 \N||Clove garlic; chopped|
|1 \N||Clove shallots; sliced|
|1 ounce||Sliced mild sweet onion; such as Maui|
|1 ounce||Carrots; sliced|
|2 ounces||Celery; sliced|
|1½ tablespoon||Fish sauce; or Substitute low sodium soy sauce|
|1¼ tablespoon||Fresh lime juice|
|\N \N||Chili pepper; to taste|
Deep fry fresh fish until golden brown. Set aside. Saute garlic in a hot pan with 1½ tbsp. vegetable oil, until garlic is light brown.
SAUCE: Add shallots, onions, carrots, celery, bell pepper, and chili powder to garlic in pan. Saute for one more minute. Add remaining ingredients and cook a minute longer. Pour mixture over crispy fish.
*Omit or substitute low-sodium soy sauce.
Notes: Keep this recipe for the sauce, if not for the fish. Makes enough sauce for up to 2 pounds of fish.
>Busted by KitPATh for Mc-Recipe 1998-Feb-15 MC-PER SERVING: 299CAL, 8g fat (24% cff).
Recipe by: 1998 (c) Singha Thai Cuisine, Honolulu, Hawaii Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 16, 1998