Singha siamese fighting fish with spicy chili sauce

Yield: 2 Servings

Measure Ingredient
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
1¼ tablespoon Sugar
\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

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