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The Ingredients: Serves 4
4 red mullet fillets, about 150g each, descaled (or substitute with gurnard)
Olive oil, for frying
1 lime
For the crust
150g skinned peanuts
1 tsp dried chilli flakes
Salt
Small handful of coriander leaves, chopped
2 eggs, beaten
Dash of fish sauce
For the sweet chilli sauce
2 red chillies, deseeded and finely chopped
2 garlic cloves, peeled and sliced
Pinch of salt
1 tbsp caster sugar
2 tbsp fish sauce
1 tbsp rice vinegar
3 tbsp olive oil
3 spring onions, trimmed and chopped
Handful of coriander leaves, chopped
Juice of 1 lime
First make the sweet chilli sauce. Place the chillies in a mortar with the garlic, salt and sugar. Pound until smooth. Add fish sauce, rice vinegar and olive oil, and mix with a spoon. Stir in spring onions, coriander leaves and lime juice. Taste and season with more sugar if necessary. Pour into a serving bowl.
To make a crust for the fish, place peanuts, chilli flakes and a good pinch of salt in a mortar. Pound until they look finely chopped but not powdered, then mix in the coriander leaves. Scatter onto a plate or into a shallow bowl, and place the beaten eggs on a separate plate or in a shallow bowl. Season the eggs with a dash of fish sauce and a pinch of salt.
Dip the fish skin side down into the egg. Shake off any excess egg wash, then dip into the peanut mix, coating the skin with a layer of peanuts. Repeat until all the fillets are coated on one side.
Add a little oil to a hot frying pan and fry the seasoned fillets over a medium heat, crust side down, for 2-3 mins until the crust is golden and the fish half cooked. Turn and cook for further 1-2 mins, basting as you cook. Remove from the heat and finish with a fresh squeeze of lime juice over each fillet. Spoon the chilli sauce over the fish to serve.
1 lime
For the crust
150g skinned peanuts
1 tsp dried chilli flakes
Salt
Small handful of coriander leaves, chopped
2 eggs, beaten
Dash of fish sauce
For the sweet chilli sauce
2 red chillies, deseeded and finely chopped
2 garlic cloves, peeled and sliced
Pinch of salt
1 tbsp caster sugar
2 tbsp fish sauce
1 tbsp rice vinegar
3 tbsp olive oil
3 spring onions, trimmed and chopped
Handful of coriander leaves, chopped
Juice of 1 lime
First make the sweet chilli sauce. Place the chillies in a mortar with the garlic, salt and sugar. Pound until smooth. Add fish sauce, rice vinegar and olive oil, and mix with a spoon. Stir in spring onions, coriander leaves and lime juice. Taste and season with more sugar if necessary. Pour into a serving bowl.
To make a crust for the fish, place peanuts, chilli flakes and a good pinch of salt in a mortar. Pound until they look finely chopped but not powdered, then mix in the coriander leaves. Scatter onto a plate or into a shallow bowl, and place the beaten eggs on a separate plate or in a shallow bowl. Season the eggs with a dash of fish sauce and a pinch of salt.
Dip the fish skin side down into the egg. Shake off any excess egg wash, then dip into the peanut mix, coating the skin with a layer of peanuts. Repeat until all the fillets are coated on one side.
Add a little oil to a hot frying pan and fry the seasoned fillets over a medium heat, crust side down, for 2-3 mins until the crust is golden and the fish half cooked. Turn and cook for further 1-2 mins, basting as you cook. Remove from the heat and finish with a fresh squeeze of lime juice over each fillet. Spoon the chilli sauce over the fish to serve.
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