| Prep: 30 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 40g | 8g | 10g |
| sugars | fibre | protein | salt |
| 3g | 2g | 34g | 2g |
Why I Love Thai Fried Fish with Green Chili and Lemongrass
Every cuisine tells a story, and one of my most adored culinary narratives comes tucked into the flavors of my Fried Fish with Green Chili and Lemongrass. Part of its charm, I believe, lies in its striking divergence from the Italian-American favorites I grew up making with my grandparents. I’ve been captivated by Thai cuisine ever since my first encounter with its harmonious blend of fiery chilies, piquant lemongrass, and deeply savory fish sauce. Layers of flavor, just like in my grandmother’s Sunday meatballs, but with a notably different equation. And while the pastas and bolognese sauces of my Italian upbringing will always have their cherished place at my table, I love the adventure of exploring new culinary landscapes.
A Nod to Thai Culinary Masters
I’ve always admired the work of Chef David Thompson. He’s an Australian-born chef who has managed to masterfully capture the essence of Thai cuisine, revealing an uncanny knack for coaxing forth the unique balance of flavors that define it. This Fried Fish with Green Chili and Lemongrass dish pays homage to the tradition of Thai cooking, infusing each bite with a chorus of heat, vibrancy, and umami.
Works with The Symphony of Dishes
With its robust flavor profile, this dish holds its own beautifully as a main, yet its character also lends itself to play well with others. I often find myself pairing it with a smooth coconut milk-based curry or a refreshing papaya salad, appreciating the contrasts and complementarity. Thai cuisine, much like Italian, has an inherent knack for family-style dining, where dishes are shared and savored communal-style – a sentiment that echoes deep within my own food philosophies. Another way of enjoying this preparation is to pair it with jasmine rice . The delicate floral perfume of the rice enhances the complex burst of flavors in the dish, creating a harmonious convergence on the palate.
As a grandfather who loves to cook for his family, I am always on the lookout for ways to broaden our taste horizons. This Fried Fish with Green Chili and Lemongrass is one such dish that introduces an exotic twist on our traditional dinner table and allows us to revel in the authentic flavors of Thai cuisine, right at home. I’m excited to share this recipe with each of you and can’t wait to hear how it becomes a part of your own culinary story.
What You’ll Need
- 2 lb whole fish (snapper, sea bream, or mackerel)
- Salt to taste
- 1 cup cooking oil
- 3 stalks of lemongrass, thinly sliced
- 6 cloves garlic, chopped
- 3 large green chilies, sliced
- 1 cup fish sauce
- 1 tablespoon palm sugar
- Juice of 2 limes
- 6 kaffir lime leaves, torn
- 1 branch of fresh green peppercorns
- Handful of Thai basil leaves
Method
Step One
Clean the fish thoroughly and pat it dry. Score the fish on both sides by making three slashes down toward the bone. Season it with salt all over, making sure to get some into the slashes as well.
Step Two
Heat cooking oil in a large frying pan over medium-high heat. Once the oil is hot enough, carefully place the fish in the pan. Fry each side for about 5-7 minutes or until golden brown and crispy. After frying, drain the fish on paper towels and set it aside.
Step Three
On the same pan, remove the excess oil leaving only about 2 tablespoons. Saute the sliced lemongrass for about 1-2 minutes until fragrant. Add the chopped garlic and continue to saute until garlic turns golden brown.
Step Four
Add the sliced green chilies to the pan and give it a good stir. Pour in the fish sauce, followed by palm sugar. Stir thoroughly until the sugar has fully melted into the sauce.
Step Five
Add lime juice, torn kaffir lime leaves, and fresh green peppercorns to the pan. Stir until these ingredients are well combined with the sauce. Allow the sauce to simmer for a few minutes until it has reduced slightly.
Step Six
Return the fried fish to the pan, spooning the sauce over it so it is well coated. Let it cook in the sauce for a couple of minutes so it absorbs the flavors. Finally, scatter a handful of Thai basil leaves on top just before serving. Enjoy your delicious fried fish with green chili and lemongrass!
