Friday, 18 May 2007

Deep-fried fish with Thai herbal salad


  • 200 or 300 grams of Toman fish fillet
  • ¼ cup spring onion cut in short lengths
  • ¼ cup coriander cut in short lengths
  • ¼ cup lemon grass thin slide
  • ¼ shallot slide
  • 1 tbsp pickle garlic
  • ½ tbsp ground dried chillis
  • 2 tbsp lime juice
  • ½ - 1 tbsp fish sauce
  • 1 tsp sugar
  • 1 tbsp ground dried rice (by stir fry the uncook rice in the fire till fragrant and golden and pound it)
  • 1 cup of Vegetable Oil for fry the fish


  1. Heat the oil, till high and deep-fried fish till crispy. Remove from the oil and place on the serving plate.
  2. Mix all the less of ingredient (you can test it as you like, try to put the chillis at last, it’s may be to hot for you)
  3. Place all herb mixture on top of fish, serve with fresh vegetable e.g. cucumber, cabbage, long bean as well. 

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