Indian-Coconut Fish Fry

Indian-Coconut Fish Fry

Ingredients:
750 gms : Sole/ Bekhti fillets
3 tsp : Red Chillies (fresh)
2 tbs : Coconut dessicated
2 tsp : Ginger, chopped
6 : Garlic cloves
1 1/2 tbs : White Vinegar
3 tbs : Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing

How to cook:
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together,red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.

Thai-Stir Fry Fish and Pickled Mustard (Pla Pad Phak Gaad Dong)

Image by avlxyz via Flickr

Thai-Stir Fry Fish and Pickled Mustard (Pla Pad Phak Gaad Dong)

Ingredients:
500g. sliced fish meat from any kind of fish, fatty fish (thick and big pieces)
300g. cut pickled mustard
2 tbsp. crushed black pepper
3 tbsp. sliced sweet pepper (red color)
1 handful scallion (cut 1 inch)
1 cup vegetable oil
1 tbsp. fish sauce
1 tbsp. soy sauce
2 tbsp. oyster sauce
1/2 tsp. salt
1 tbsp. minced garlic

How to cook:
1. Heat the pan and add 1 cup of vegetable oil in it. Wait until it’s hot.
2. While you are waiting for the oil to get hot, mix salt and fish in a big bowl.
3. Now fry the fish in hot vegetable oil for 5-8 minutes. Don’t stir because the fish will break into small pieces. Just flip it over when the other side is done.
4. Remove from the pan when the fish get yellow or brown. Leave the oil drain.
5. Next, in a different pan, add 1 tbsp. vegetable oil. When it’s hot, add minced garlic.
6. Fry the garlic until it has aromatic smell.
7. After that, add pickled mustard, 2 tablespoon full of black pepper, sweet pepper, scallion, fish sauce, soy sauce, oyster sauce. Mix well and add some small amount of water, then add fried fish lastly.
8. Serve with jasmine rice, cucumber and green leave vegetable on a side.