With a week of Raya holiday at home, I decided to spend some time to tidy up my photo folders and blog posts which was long overdue in my “to do” list. I was surprised to find this blog post left in the folder yet to be published. It was over a year old post which I wrote in the final week in Auckland in March 2011.
Last Thai in AucklandWith our fridge sold in preparation for our repatriation to Malaysia, I had to do marketing on a daily basis. This morning when I saw fish fillet was on special, I bought a piece for dinner meal. But without a fridge I had problem to keep the fish fresh until dinner time. To prevent the fish fillet from turning bad I had to marinate it first. To come up with deep fried ideas, I went through series of Hawkers delights cookbooks I had and spotted this yummy Thai recipe from Yummy Yummy Hawkers’ Fair by Chef Phang Fah.
The original recipe called for sweet basil leaves, which I didn’t have. Too bad basil was one of the herbs that was not available in my garden that I could harvest easily. Without basil leaf, I substituted it with fresh flat-leaf parsley. I knew with this substitution, it would change the flavour of the dish. Basil has a sweet spicy flavour and was stronger but parsley was lighter in flavour. Nevertheless, I was glad the deep fried fish fillet turned out tasty.
For a true Thai flavour, next time I would give the original recipe a try.
THAI STYLE DEEP-FRIED FISH FILLET
1 tbsp shredded ginger
30g Thai sweet basil leaves, shredded (I replaced with flat-leaf parsley)
500g fish fillet cut into thick strips
½ tsp salt
½ tbsp shaoxing wine
½ tsp of chicken stock granules
Dash of sesame oil and pepper
1 tsp corn flour
For Coating :
5 tbsp plain flour mixed with 5 tbsp corn flour
5 cups oil for deep-frying
1. Combine all ingredients and marinade, season for 30 minutes.
2. Coat seasoned fish fillet with flour mixture and deep-fry in hot oil until golden brown and crispy. Dish and drain.
3. Serve hot with Thai chilli sauce.