Bangkok Fish

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The first time I tried this dish it took my breath away. Literally. I used the tiny, fiery Thai chillies and when I put them into the pan the fumes were so potent that I could barely breathe. I have since toned it down into a spicy but not lethal blend. This is delicious, give it a go.

RECIPE:

INGREDIENTS:

400g white fish fillets (skin on)
1 tablespoon plain flour
salt & pepper
1 heaped cup small cauliflower florets
3 tablespoons peanut oil
2 spring onions (chopped)
1/2 cup fresh coriander (chopped)
1-2 fresh red chillies (thinly sliced, with seeds)
4 cloves garlic (chopped)
75g pineapple chunks (drained)
1 small red onion (chopped)
1 tablespoon fresh ginger (chopped)
40g sugar
3 tablespoons fish sauce
1 tablespoon tamarind pulp (mixed with 4 tablespoons water)
1 lime (cut into wedges)

DIRECTIONS:
Lightly dust the fish fillets with flour and sprinkle a little salt & pepper and set aside.

In a food processor or with a pestle & mortar, make a rough pulp with the chillies and garlic and set aside.

Now make another pulp with the pineapple, ginger and 1 tablespoon of the onion and set this aside too.

Combine the tamarind juice, fish sauce and sugar and set aside.

Heat the oil in a wok and when hot, add the cauliflower and remaining red onion. Stir fry for 1-2 minutes. Add the chilli & garlic pulp and stir for 5-10 seconds. Now add the pineapple pulp and stir for 1-2 minutes. Add the tamarind juice mix and bring to a boil. Sizzle for about 1 minute, stir in the spring onions and then put on a very low heat just to keep warm.

Now in a large frying pan heat 4-5 tablespoons peanut oil, when hot add the fish, skin side down, and fry for 3-4 minutes. Turn over and fry for 1 minute. Take out and drain on paper towels.

SERVING:
Spread the cauliflower mixture over a platter then place the fish fillets on top, skin side up. Sprinkle the coriander over and serve with plain jasmine rice. As with most thai food, serve with lime wedges to squeeze over for a brilliant zesty finish.

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