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- White fish
A whole tilapia is deep fried till golden, then served with a Thai-inspired sauce flavoured with Thai basil, garlic, red chillies and fish sauce, or nam pla. Serve with steamed jasmine rice.
6 people made this
- 1 whole fresh tilapia, cleaned and scaled
- 1 litre oil for deep frying
- 2 tablespoons cooking oil
- 5 large red chillies, sliced
- 5 cloves garlic, chopped
- 1 onion, chopped
- 2 tablespoons fish sauce
- 2 tablespoons light soy sauce
- 4 tablespoons Thai basil leaves
- 4 tablespoons chopped fresh coriander
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Heat 1 litre oil in a deep-fryer or large saucepan to 175 degrees C. If you do not have a thermometer, then dip the head of the fish into the oil; if it sizzles, it is ready, if it does not sizzle, then wait a couple minutes and try again.
- Rinse the fish and dry well. Make several angled slits along the body of the fish, cutting down to the rib bones. Make two lateral slits along the back of the fish, from head to tail, on either side of the dorsal fin. These cuts will ensure quick cooking and maximum crispiness.
- Gently slip the fish into the oil and fry until crispy, 7 to 10 minutes. Carefully remove the fish from the oil and let it drain on kitchen paper. Place on a large serving platter.
- While the fish drains, heat 2 tablespoons oil in a large frying pan. Cook and stir the chillies, garlic and onion in the hot oil until lightly browned, 5 to 7 minutes. Stir the fish sauce and soy sauce into the mixture, remove from heat, and fold the Thai basil and coriander into the mixture. Pour the sauce over the fish to serve.
Reviews & ratingsAverage global rating:(7)
Reviews in English (5)
Exactly what I was looking for! I had whole fried tilapia in an Asian restaurant once and was sure that there was something trickier than just frying it; but no there isn't! I used canola to health up the frying and fried until super crispy 10-12 min. I was in a hurry so I didn't make paste but used Asian Rooster sauce and premade garlic-chili oil. The fish is sooo much more tender this way! THANK YOU!-11 May 2010