थाई क्रिस्पी फिश | Thai Crispy Fish | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Fish fillets marinated in a flavourful Thai paste, coated with panko & deep-fried till crisp perfection.

THAI CRISPY FISH

Ingredients

2 tbsps Thai red curry paste
1 large Indian salmon (rawas) fillet
1 tbsp oil
1 egg
2 tbsps coconut milk
1 fresh kaffir lime leaf
Panko as required
Fresh basil sprig for garnish
Soy-ginger dip to serve
Lemon wedges to serve

Method

1. Cut the fish fillet into thick strips.
2. For the marination, take Thai red curry paste in a bowl. Add oil, break in the egg, add coconut milk and tear the kaffir lime leaf and whisk till the mixture is well combined.
3. Add the fish strips and mix till well coated with the marinade. Set aside to marinate for 1 hour.
4. Spread panko on a plate and add salt. Mix well.
5. Coat each strip of the marinated fish in the panko till well coated.
6. Heat sufficient oil in a kadai. Slide in the fish strips a few at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
7. Arrange the crisp fish in a serving bowl, garnish with basil sprig. Serve hot with soy-ginger dip and lemon wedges.


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