Singha siamese fighting fish with spicy chili sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Whole fresh fish; opakapaka or catfish |
| Vegetable oil; for deep frying | ||
| 1 | Clove garlic; chopped | |
| 1 | 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 |
| 1¼ | tablespoon | Sugar |
| Chili pepper; to taste | ||
Directions
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