KTK Crispy Bluefish, Thai inspired |
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1 lb bluefish fillets
Steam fish fillets for 8 minutes, until just opaque and just tender. The fillets should be underdone. We steam by putting celery stalks or swiss chard stalks in a fry pan, adding water unitl it is just below the tops of the stalks, and laying the fillets on top of the stalks. Cut large fillets in half if necessary to fit in pan. Once the fillets are steamed, dry them very well with several changes of paper towels, turning the fillets over each time. This is important so that the fish doesn't have a "steam explosion" when it frys. Meanwhile, fry garlic in 4T oil until crisp, drain it and put it in a small bowl. Grate ginger and squeeze the juice into the bowl with the garlic. Discard ginger fiber. Add finely grated carrots and mix well. (The microplane graters work very well to grate ginger & carrots. See photo.) Heat oil (2 cups) in fry pan or wok over high heat (375 to 400 degrees), fry the dried off fish fillets one at a time until crisp and very well browned. The fillets will be crispy, crunchy all over. Drain on paper towels, set aside. Combine sugar, fish sauce, lime juice in small bowl, stir until sugar dissolves. Serve the fish on a bed of rice or green salad (or both), with a spoonful of the carrot mix on the side. Serve lime juice mix in a small pitcher and each pour some over each serving of fish and carrot. Garnish with chili peppers and coriander leaves and lime wedges. Yield: 4 servings
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