Crisp-fried ocean trout in sweet-spicy sauce (Pla lad prik)

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Crisp-fried ocean trout in sweet-spicy sauce (Pla lad prik)

(2) Rate it

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings
  • Advanced

Add this asian crisp-fried trout recipe to your repertoire for a quick, delicious and healthy meal.

Featured in
Asian recipes, Fish recipes

Ingredients

  • 2 tablespoons seedless tamarind pulp*
  • 270ml can Ayam coconut milk
  • 1/4 cup basic Thai red curry paste (see related recipe)
  • 50g palm sugar, coarsely grated
  • 1 tablespoon fish sauce
  • 1 kaffir lime leaf, very finely shredded
  • 4 x 200g fillets ocean trout, pin-boned
  • Rice flour or plain flour, for dusting
  • Vegetable oil, for deep-frying, plus 2 teaspoons extra
  • 1 (275g) bunch Chinese broccoli or other Asian greens
  • 1 large red chilli, thinly sliced diagonally, to serve
  • 1/3 cup coriander sprigs, to serve

Method

  • Step 1
    Place tamarind in a bowl and pour over 150ml warm water. Using your fingertips, rub pulp into water. Strain mixture through a fine sieve over a bowl, pressing down on solids. Reserve liquid and discard solids.
  • Step 2
    Preheat oven to 150°C. Heat 1/4 cup coconut milk in a small saucepan over medium-high heat, stirring occasionally, for 3-5 minutes or until oil starts to separate from milk. Add 2 tablespoons curry paste and stir for 2-3 minutes or until fragrant. Add remaining coconut milk, sugar, fish sauce and tamarind liquid and simmer for 5 minutes. Stir in lime leaf then remove from heat.
  • Step 3
    Pat fish dry with paper towels, then spread 1 teaspoon curry paste over flesh side of each fillet. Working in batches of 2, dust fillets in flour, shaking away excess. One-third fill a wok or large, wide saucepan with oil and heat over medium heat to 180°C. Add fish, flesh-side down, and fry for 3-5 minutes or until crisp and slightly undercooked. Remove with a slotted spoon and drain on paper towels. Keep warm in oven while repeating with remaining fish.
  • Step 4
    Drain oil from wok into a bowl. Wipe wok clean. Cut stems from Chinese broccoli and reserve. Cut leaves in half. Heat extra oil in wok over high heat until almost smoking. Add stems and stir-fry for 1 minute or until bright green. Add leaves and stir-fry for another minute or until just wilted. Divide greens among plates. Top with fish, then drizzle with sauce. Serve immediately, scattered with chilli and coriander.

  • Low carb

Nutrition

  • 2224 kj

    Energy

  • 29g

    Fat Total

  • 15g

    Saturated Fat

  • 5g

    Fibre

  • 43g

    Protein

  • 118mg

    Cholesterol

  • 865.06mg

    Sodium

  • 21g

    Carbs (sugar)

  • 21g

    Carbs (total)

All nutrition values are per serve

Notes

* Tamarind pulp is sold in blocks in the Asian section of most major supermarkets.

  • Author: Lisa Featherby
  • Image credit: Andrew Lehmann
  • Publication: Notebook:

Source: taste.com.au

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