Chef Dejthana Hurapan fillets a 1.5-pound white fish keeping the skeleton intact. He dusts the remaining bones, including the head, with flour, curves the body as he places it in a fryer basket and deep-fries it.Separately he sautés chopped garlic and chile, adds tamarind juice concentrate, palm sugar, fish sauce, a little oyster sauce, kaffir lime leaf and diced red and yellow pepper.He dips the fillets in a thin tempura batter and fries them. Hurapan finishes the sauce with basil leaves, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!