Ingrediënten
- 300 gram Red snapper fillets (sliced)
- 2 pieces Cucumber (cut to pieces)
- 1 Onion (quartered)
- 2 Tomatoes (cut to wedges)
- 50 gram Pineapple (diced thickly)
- 1 Bell pepper (dice thickly)
- 2 tblsp. Tamarind paste
- 1/2 cup Plum sauce
- 1 tbsp. Starch flour
- 1 tbsp. Water
- 3/4 cup Tomato sauce
- 1 tbsp. Butter
- 2 tbsp. Roasted chili oil
- 2 tbsp. Oyster sauce
- 1 package Tempura flour
- 1 package Rough breadcrumbs
- 2 Eggs (beaten)
- Vegetable oil for deep-frying
- Deep fried cut dried chilies and cashewnuts for garnishing
Bereiding
Coat snapper fillers with tempura flour. Coat with beaten egg and coat with breadcrumbs again.
Deep fry fish fillets in a pan filled with hot oil (low temperature) till crisp and golden. Drain for later use.
Spoon vegetables (separately) and fry in hot oil (high temperature) for a few seconds and drain immediately.
To a clean frying pan, add in butter, chili oil, plum sauce till it boils. Add in corn flour mixture and stir till mixture thickens. Add in fried vegetables, crisp fillets and toss till fillets are covered in sauce. Spoon and serve top with fried bird’s eye chilies and fried cashewnuts.
Opmerkingen
- Persons: 10 servings
- Source: Institute of Culinary Art, Bangkok. Course: Cooking for Thai Cooks