Plan Samli Daet Diao (Fried Sun-Dried Kingfish)
This dish is very savoury with a crunchy/chewy texture.
Yield
2 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
fish
kingfish, 1-1/2 pounds |
*
|
| 1 | tablespoon |
shallots
finely chopped |
|
| 2 | tablespoons |
mangos
green, shredded |
|
| 1 | teaspoon |
hot chili peppers
shredded |
|
| 2 | tablespoons |
fish sauce
|
|
| 3 | tablespoons |
lime juice
|
|
| 1 | teaspoon |
palm sugar
|
* |
| 2 | cups |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
fish
kingfish, 1-1/2 pounds |
*
|
| 15 | ml |
shallots
finely chopped |
|
| 3E+1 | ml |
mangos
green, shredded |
|
| 5 | ml |
hot chili peppers
shredded |
|
| 3E+1 | ml |
fish sauce
|
|
| 45 | ml |
lime juice
|
|
| 5 | ml |
palm sugar
|
* |
| 473 | ml |
vegetable oil
|
|
Directions
Pour the oil into a deep frying pan and place on medium heat.
When the oil is hot, place the fish, still opened out, in the oil.
When the lower side becomes crisp and golden, turn the fish and continue frying until it is done on both sides; then, remove from the pan, drain, place on a serving dish.
Toss the shallots, mango and chilli together, seasoning with fish sauce, lime juice and palm sugar so that a sour taste is the predominant one.
Spoon into a bowl and serve with the fish.
