Yaam Pla Thod Samunprai Thai
Crispy Sea Bream fillets with chilli paste in oil, lemongrass, mint and cashew nuts.
|Seabream, 2 fillets cut in 3 pieces|
|Lemongrass fine sliced – 2 stalks|
|Wheat flour – 20gr|
|Kaffir lime leaves fine sliced – 2 leaves|
|Cooking oil – 100ml for deep frying|
|Cherry tomatoes – 8 pieces halfed|
|Chilli paste in oil- 1 dsp|
|Cashew nuts – 20 gr|
|Bird’s eye chillies fine sliced – 3 pieces|
|Mints leaves- 2 bunches|
|Fish sauce- 3 dsp|
|Ginger – fine julienne 10gr|
|Lime juice – 3 dsp|
|Shallots fine sliced – 10 gr|
|Sugar – 1/2 dsp|
|Baby salad leaves – 40gr|
To make the dressing:
Mix chilli paste in oil and bird’s eye chilies in a bowl and season with the fish sauce, lime juice and sugar. Keep to one side.
Cut seabream fillet in 3 pieces per fillet and dip them in the flour ensuring that they are coated all over.
Bring the oil to a high heat of 180’C for about 3 minutes.
Remove onto kitchen paper to absorb any excess oil
Combine the lemongrass, kaffir lime leaves, cherry tomatoes, cashew nuts, mints leaves, ginger and shallots in a bowl.
Add fish and dressing and mix well. Serve on baby salad leaves. Enjoy this fresh hot summer salad!