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 NRN we ask that you register now. We promise it will only take a few minutes!