Bream with Fried Chillies and Garlic
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 fish (bream)
- 2 tablespoon tapioca flour or other cornstarch
- plenty oil (peanut or soybean oil) for frying
- 6 clove (s) garlic
- 6 chili peppers (long-red Thai chili peppers)
- 10 g tamarind paste (pressed tamarind)
- 6 tablespoon water, warm
- 150 g tomato (s)
- 1 small onion (s), red
- 1 tablespoon curry paste, red
- 2 tablespoon palm sugar, crushed
- 0.5 teaspoon ½ salt
- 2 tablespoon oil (peanut or soybean oil)
- 2 tablespoon fish sauce
Print Recipe
Pin Recipe Instructions
- Soak the tamarind in the 6 tablespoons of water for about 20 minutes.
- Wash the tomatoes and peel the red onion. Chop both small. First, roughly crush the onion cubes with salt, palm sugar and curry paste in a mortar. Finally mix in the tomatoes and mash just a little.
- Heat 2 tablespoons of oil in a non-stick pan. Fry the mixture from the mortar in it until it starts to smell. Strain the tamarind liquid through a sieve into the pan, mix well and simmer for approx. 3 minutes, season with the fish sauce.
- Core the chilli peppers and cut lengthways into fine strips. Peel and slice the garlic.
- Pat the prepared bream dry and cut lightly 3 times diagonally, mix with the sifted tapioca flour.
- Heat plenty of peanut oil in a wok over medium temperature. Fry the chilli strips and the garlic in them until the garlic is golden yellow. Take out and place on a paper towel.
- Increase the heat for the wok. As soon as the oil is hot enough, fry the bream in the flavored oil for about 5 minutes on both sides.
- Arrange on a platter and serve with the sauce.
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