Fried Fish With Garlic

Par-Tod-Gartiem

This is a fantastic Authentic Thai fish recipe, with another unique 3 flavour seafood sauce (sweet, sour, spicy) to compliment this lovely deep fried fish and without which the dish is delicious but quite plain.

Chef Khwanjai also gives the fish her special treatment prior to cooking and shares her top tips in the video so you can make this a fried fish recipe your family and friends will ask you for time and again.

It’s also a versatile recipe in as far as the fish you use, practically any meaty fish freshwater or marine fish will do nicely and again in the video tips on some fish to avoid and the whole thing is topped off with a garnish of freshly fried garlic and a fantastic and essential Thai seafood sauce.

How to Cook Fried Fish with Garlic

Ingredients:
Serves 2 (with rice)
1 Fish 5-600g (Any nice fish will do)
4-5 Assorted Thai Chillies (pik ki noo)
10-12 Cloves Garlic
2 tbs Sugar
2 tbs Salt
2 tbs Fish sauce
1 tbs Chicken Stock Powder
3-4 tbs Lime Juice
4 Cups oil
Tomato, Coriander and Lettuce and
cucumber or dressing

Preparation:
Wash the fish and dry
Deep score the fish as per video
Sprinkle lime juice on top and into the cuts and then….
Add salt on top again, both sides and a little chicken stock powder
Leave for 15 minutes or more
Medium chop all but 3 cloves of garlic

Cooking:
Pour the oil into the wok, bring to medium heat
Lower the fish to fry, turning it over until golden brown on both sides, remove leave to drain dry Top Tip in the video
Once the fish is removed chuck in the chopped garlic, fry until golden brown and remove to drain
The next step is to prepare the very special Spicy, Sour, Sweet Sauce…..

Preparing The Sauce
Using a Cruk Sak (Pestle and Mortar) pound the chillies and 3 cloves of garlic as per video
Blender? Be very careful not to overdo it if you use a blender, we don’t recommend using one, it’s too easy to ruin the balance of flavours.
Next add 1-2 tbs lime juice, some chicken stock powder, fish sauce and a good tbs of sugar mix well together and do a taste test, adjust as required.

Serving Suggestions:
Serve up the fish on a bed of Lettuce on a large plate with sliced Tomato and Cucumber, liberally sprinkle the fried garlic on top, add a sprig of coriander and serve with hot Jasmine rice. An ideal accompaniment to this Fried Fish Recipe is our Chicken and Beansprout Stir Fry or our tasty Prawn Fried Rice. It also goes great with Basil Chicken Stir Fry (Pad Gapow Gai). For a really nice soup Tom Yum Gung.

Also some useful info here Thai Fried Fish Recipe in our Thai Food Blog

Khwanjai’s Top Tips:
You really should print the recipe for this one; I left a lot out of the recipe, so you will want to make some notes, particularly for quantities.

You’ll absolutely love this recipe, and look out for the Top Tip using salt when frying the fish.
I know we always stress this but try to pound rather than using a blender, the pounding bit in the video is real time so it’s not a big job. Use a blender, and there is a very real danger of over spicing with the chillies apart from ruining the texture

Notice also when making the sauce Khwanjai realises it needs more lime juice without tasting. She explained to me how she knew afterwards. Use your senses; she could smell it was too sweet without having to taste. This sauce brings out so many flavours it really is like a taste bomb, when you taste test this sauce you literally need to dab your tongue with the wet spoon in the middle of your tongue.

You’ll find another fantastic Fried Fish Recipe here also with a different Three Flavour Sauce to compliment the fish recipe known a Par Sam Lot in Thai which literally means Fish Three Flavours.

What a fantastic dish, I’m not a big fan of fish usually but this is another winner in my book, like Par Sam Lot just watch me at the end of the video I lose the plot just lost in the flavours, I can’t stop eating it, delicious!!

Please feel free to share or leave your review below