With a week of Raya holiday at home, I decided to spend some
time to tidy up my photo folders and blog posts which was long overdue in my
“to do” list. I was surprised to find
this blog post left in the folder yet to be published. It was over a year old
post which I wrote in the final week in Auckland in March 2011.
With our fridge sold in preparation for our repatriation to
Malaysia, I had to do marketing on a daily basis. This
morning when I saw fish fillet was on special, I bought a piece for dinner
meal. But without a fridge I had problem
to keep the fish fresh until dinner time. To prevent the fish fillet from turning
bad I had to marinate it first. To come up with deep fried ideas, I went
through series of Hawkers delights cookbooks I had and spotted this yummy Thai
recipe from Yummy Yummy Hawkers’ Fair by Chef Phang Fah.
The original recipe called for sweet basil leaves, which I
didn’t have. Too bad basil was one of the herbs that was not available in my
garden that I could harvest easily. Without
basil leaf, I substituted it with fresh flat-leaf parsley. I knew with this
substitution, it would change the flavour of the dish. Basil has a sweet spicy
flavour and was stronger but parsley was lighter in flavour. Nevertheless, I
was glad the deep fried fish fillet turned out tasty.
For a true Thai flavour, next time I would give the original
recipe a try.
THAI
STYLE DEEP-FRIED FISH FILLET
Method :
1. Combine
all ingredients and marinade, season for 30 minutes.
2. Coat seasoned fish fillet with flour mixture and deep-fry in hot oil until
golden brown and crispy. Dish and drain.
3. Serve hot with Thai chilli sauce.
2.
