Crisp Fish Curry Recipe
Thai Selection - Microwave Cooking Recipes

5 tbsp
2
1 tbsp
1 tbsp

Spices to be grounded:
2
2
5 clove
3
6

Garnish:
1
2 stalk

Method:

1. Put peanuts into an oiled dish and cook on HIGH 5 to 7 minutes, Stirring twice or till nuts are lightly brown. Place nuts in a clean tea towel and rub off the skin, then ground.

2. Cut off the fish head. Slit fish from the back bone on both sides of bone. Butterfly the fillets and de-bone. Season with salt and ground pepper. Coat fish with corn flour.

3. Put 7 tbsp oil into a dish with deep sides. Cook on HIGH 3 minutes. Carefully lower fish fillets in batches to fry till lightly brown. Cook on HIGH 2 to 3 minutes, turning fish once. You may have to reheat oil after frying each batch. Keep fish fillets warm.

4. Put 5 tbsp oil into a bowl. Cook on HIGH 1 minutes. Add in spices and cook on HIGH 3 minutes, stirring once.

5. Mix egg yolks with sugar, fish soy sauce, ground peanuts and spices paste together. Adjust seasoning.

6. Toss above mixture with fish fillets. Garnish with coriander leaves and chili before serving.

Serve 4