Crispy Lemongrass Seabass
Seafood Recipe |
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PREPARATION:
1. Scale the fish, slit down the middle and remove the insides. Wash well, separate into
fillets and cut each fillet into pieces.
2. Toss the fish with coriander root and chopped lemongrass. Season with sugar, salt,
and seasoning sauce. Marinate for 5 minutes.
3. Dip the fish in wheat flour, fry in hot oil until golden and done. Remove from the
oil.
4. Toss fried fish with fried lemongrass and arrange on a serving dish.
5. Toss the cooked vermicelli with some oil and place on the side.
6. Garnish the fish with carrot, fried garlic and coriander leaves. Serve with spicy seafood sauce.
Thai Food Source:
RECIPE CARD: The best Thai fish Dishes
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Crispy Lemongrass Seabass Seafood Recipe
(Pla Kaphong Tod Takhrai)
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INGREDIENTS:
1 |
seabass |
100 grams |
thin vermicelli, soaked in hot water |
1 cup |
fried sliced lemon grass |
1 |
chopped lemon grass |
1 tbsp |
chopped carrot |
2 |
chopped coriander roots |
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1 tbsp |
fried chopped garlic |
1/4 cup |
wheat flour |
1 tbsp |
sugar |
1/2 tsp |
salt |
2 tsp |
seasoning sauce |
3 cups |
vegetable oil, for deep-frying |
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Thai Food&Recipes > Thai Seafood Recipes > Crispy Lemongrass Seabass Seafood Recipe |
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Related Keyword: Pla, Kaphong, Ka phong, Tod, Thod, Thot, Thawt, Takhrai, Ta Khrai, thai food, thai seafood |
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