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, pours it over the fish fillets and serves them inside the curve of the fried fish bones.
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