Make it as spicy or mild as you like it, this classic Thai fish dish produces an epic explosion of flavor. Although it is fried, it is ever so lightly dusted with flour, just enough to produce a mild crunch without being heavy.
- 4 tilapia fish filets
- kosher salt
- 2/3 cup cocount milk, unsweetened
- 1/4 cup oyster sauce
- 3 Tbsp. Splenda (or sugar)
- 4 Tbsp. soy flour (or regular flour or gluten-free flour)
- 1/2 of a small can of panang curry (get it at your Asian market or order online)
- Cooking oil, for frying
- Colored pepper strips, sliced thin, for garnish
Sprinkle a pinch of salt on each of the tilapia filets. Slice the fish into about strips about 1 1/2 inch wide. Put 4 tbsp of soy flour (or regular flour) in a small mixing bowl. Lightly dust the fishstrips in the flour.
Put 3 or 4 pieces of the fish in a small sauce pan of very hot oil ( about 2 cups of oil), and cook fish until it floats. Crispy fish is your end result. Remove fish strips, and place on a paper towel covered plate to drain oil.
Sauce for Coco Chili Fish
Next, prepare your sauce for the coco chili fish. Put 2 tablespoons of canola or other cooking oil in a large saucepan and brown 1/2 can of panang curry paste in the oil for about 3 minutes. Have your splatter guard handy! Then add ¼ cup Oyster Sauce and 3 tbsp Splenda and stir. Add 2/3 cup of coconut cream, stir.
Turn off heat. Immediately before you’re ready to eat, arrange your fish pieces on a serving plate and delicately pour the sauce over the fish.
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