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Post by :tlholley
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :1131
Click below to download : Asian - Seafood - Pla Rad Prik (Format : PDF)
Asian - Seafood - Pla Rad Prik
Pla Rad Prik1 whole fish, 1 lb. cleaned
1 Tablespoon white rice wine
1/2 cup all-purpose flour
4 cups oil for deep frying
Sauce:
3 Tablespoons oil
6 garlic cloves, crushed
1/4 cup sliced green pepper
1/4 cup sliced red bell pepper
1/4 cup sliced onions
1/8 cup cilantro leaves
1/4 cup fish sauce (nam pla)
2 tablespoons sugar
1/4 cup sweet basil leaves
Cut three slashes to bone on each side of fish, then sprinkle it with rice wine. Flour fish on all sides
Heat oil to 350' F. and carefully immerse fish in hot oil. Deep fry fish until done (about 6 minutes on each side).
While fish is cooking, heat a skillet over medium heat, add oil and all sauce ingredients except basil. Cook mixture for 5 minutes on medium-high heat. Add basil and mix. Place fish on a serving dish and pour sauce over fish.
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This honey-based sauce makes a beautiful glaze that goes well with the rich taste of the salmon. If you coat the pan with cooking spray, it will prevent the skin from sticking and make the pan easier to clean. 3 tablespoons honey 3 tablespoons orange juice 1 tablespoon hoisin sauce 3/4 teaspoon Chinese five-spice powder 2 teaspoons country-style Dijon mustard 1 1/2 pounds salmon fillets Set the broiler rack about 4 inches from the heat. Preheat the broiler and oil the broiler rack or coat it with cooking spray. In a small bowl, whisk the honey, orange juice, hoisin sauce, five-spice
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2 tablespoons fresh lime juice 1 1/2 tablespoons soy sauce 1 tablespoon chopped fresh cilantro 1 tablespoon chopped peeled fresh ginger 1 tablespoon minced shallot 5 teaspoons light or regular olive oil 2 (6-ounce) sea bass fillets (each about 3/4 inch thick) Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper. Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet. Roast fish until just opaque in center,
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