Panfried Whole Fish With Thai Ginger Sauce Recipes

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CRISPY WHOLE THAI FRIED FISH WITH GINGER TAMARIND SAUCE AND COCONUT-CILANTRO RICE PILAF



Crispy Whole Thai Fried Fish with Ginger Tamarind Sauce and Coconut-Cilantro Rice Pilaf image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 28

1/4 cup canola oil, plus more for deep frying
8 cloves garlic, slivered
1/2 cup thinly sliced shallots
1/4 cup grated fresh ginger
1/4 cup low-sodium soy sauce
1/4 cup sugar
1/4 cup tamarind paste
2 tablespoons fish sauce
2 tablespoons sambal oelek (hot Asian chili sauce)
One 2-pound whole snapper, cleaned and scaled
1/2 cup cornstarch
1/2 cup rice flour
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper
1/2 lime, juiced
2 fresno chilies, finely sliced, for garnish
2 scallions, cut on the bias, for garnish
Coconut-Cilantro Rice Pilaf, recipe follows
2 1/2 cups Thai jasmine rice
1 tablespoon canola oil
2 tablespoons grated fresh ginger
1/2 teaspoon chili flakes
One 13.5-ounce can light coconut milk
2 teaspoons kosher salt
1 teaspoon sugar
1/3 cup chopped fresh cilantro

Steps:

  • Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers
  • Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve.
  • Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged.
  • Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish.
  • Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an "S" curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape.
  • Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions.
  • Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy.
  • Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings

THAI WHOLE GRILLED FISH WITH SWEET & SOUR GLAZE



Thai Whole Grilled Fish with Sweet & Sour Glaze image

I got this recipe from a cooking class I attended. The glaze would also be good on other seafood or pork. Recipe by chef Brian Patterson.

Provided by Tracy K

Categories     Thai

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 -4 whole rockfish or 2 -4 whole similar white fish fillets, gutted & cleaned,head on
1 cup soy sauce
1/2 cup sesame oil
2 tablespoons chopped fresh ginger
6 cloves garlic, roughly chopped
1 tablespoon chili paste
2 tablespoons chopped fresh cilantro
1/2 cup vegetable oil
5 cloves garlic, chopped
1/4 cup sugar
1/2 cup rice wine vinegar
3 tablespoons fish sauce
1 tablespoon finely julienned ginger
1/4 cup finely julienned red bell pepper
1 teaspoon chili paste

Steps:

  • Score each side of the fish with 3-4 small shallow cuts.
  • Combine all marinade ingredients and marinate the fish for at least an hour or up to overnight.
  • Prepare the glaze: Place the oil and garlic in a small saucepan, place on medium heat.
  • Simmer until garlic begins to turn golden.
  • Strain and let cool.
  • In another small pot, combine sugar and vinegar, bring to a boil, and simmer for one minute.
  • Add fish sauce, ginger, bell pepper, chili paste, and 3 Tbsp of the garlic oil.
  • Cook together for 3-5 minutes until sauce reduces slightly.
  • Making sure your grill is clean and well-lubricated with plenty of vegetable oil (or using a specially designed fish grilling basket), grill fish over medium heat, approximately 7 minutes per side or until flesh is just opaque at the bone.
  • Plate fish and spoon sauce over each fish.
  • One small fish is a perfect entrée for one person, share larger fish between two people.
  • Serves 4.

Nutrition Facts : Calories 600, Fat 54.8, SaturatedFat 7.5, Sodium 5066.8, Carbohydrate 21.8, Fiber 1.2, Sugar 14.8, Protein 9.1

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