Thai-style fried pomfret with lemongrass, lime, coriander and chilli sauce Recipe by Susan Jung
I've yet to be won over by fish and chips, although it's not through lack of trying - I've tasted the iconic dish at places in England that are famous for it and ordered it at gastropubs run by celebrity chefs. While there is nothing wrong with it, I don't understand why people love the meal so much. But that doesn't mean I dislike all fried fish - on the contrary. When steaming a fish, only the freshest catch should be used, and the seasonings should be subtle. But with fried fish, stronger flavours are needed.
- Make the sauce. Dissolve the palm sugar in 45ml of hot water then put it in the bowl of a food processor (or you can use an immersion blender). Add the lemongrass, garlic, chillies, coriander, fish sauce and lime juice, then purée. Taste the sauce and adjust the seasoning, if needed.
- Cut three slashes on each side of the pomfret, cutting to the bone. Dry the fish with paper towels. Sprinkle salt lightly over the fish and into the cavity.
- Pour cooking oil to the depth of about 1.5cm into a skillet. Heat the oil to 180 degrees Celsius, then fry the fish for about five minutes in total, or until cooked through, flipping it over once. Drain on paper towels.