Ingredients with Measurements:
- 1 lb of white fish fillets (such as cod or tilapia)
- 1/2 cup of cornstarch
- 1/4 cup of rice flour
- 1/4 cup of all-purpose flour
- 1/4 cup of coconut flakes
- 1/4 cup of sesame seeds
- 1/4 cup of chopped cilantro
- 2 tbsp of fish sauce
- 2 tbsp of soy sauce
- 1 tbsp of sugar
- 1 tbsp of minced garlic
- 1 tbsp of minced ginger
- 1/2 tsp of ground black pepper
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Wire rack for draining excess oil
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels.
2. In a shallow dish, mix together the cornstarch, rice flour, all-purpose flour, coconut flakes, sesame seeds, and cilantro.
3. In another bowl, whisk together the fish sauce, soy sauce, sugar, garlic, ginger, and black pepper.
4. Dip each fish fillet into the sauce mixture, then coat it with the flour mixture.
5. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
6. Once the oil is hot, carefully add the fish fillets and fry them for 3-4 minutes on each side or until golden brown and crispy.
7. Use a slotted spoon or tongs to remove the fish from the oil and place them on a wire rack to drain excess oil.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 24g
Protein: 22g
Substitutions for ingredients:
- You can use any type of white fish fillets for this recipe.
- If you don't have rice flour, you can use all-purpose flour instead.
- You can substitute the coconut flakes with panko breadcrumbs for a crunchier texture.
Variations:
- You can add some chili flakes or hot sauce to the sauce mixture for a spicy version.
- You can use different herbs and spices to flavor the flour mixture, such as paprika, cumin, or turmeric.
Tips and tricks:
- Make sure to pat the fish fillets dry before coating them with the flour mixture to ensure a crispy texture.
- Don't overcrowd the fryer or pot with too many fish fillets at once, as this can lower the oil temperature and result in soggy fish.
- Use a wire rack to drain excess oil and keep the fish crispy.
Storage instructions:
You can store any leftover fried fish in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fried fish, place it on a baking sheet and bake it in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the fried fish on a platter with some lemon wedges and fresh herbs for garnish.
Garnishes:
Lemon wedges, chopped cilantro, sliced scallions
Pairings:
Steamed rice, stir-fried vegetables, sweet and sour sauce
Suggested side dishes:
Thai cucumber salad, green papaya salad, coconut rice
Troubleshooting advice:
- If the flour mixture is not sticking to the fish, make sure the fish is coated evenly with the sauce mixture before dipping it into the flour mixture.
- If the fish is turning out soggy, make sure the oil is hot enough before adding the fish fillets.
Food safety advice:
- Make sure to handle raw fish properly and wash your hands and utensils thoroughly before and after handling it.
- Use a food thermometer to ensure the oil reaches a temperature of at least 350°F before frying the fish.
Food history:
Kai Look Koei is a popular Thai street food that translates to "son-in-law eggs". The name comes from the idea that the dish is so delicious that it would make a son-in-law want to impress his mother-in-law. This fried fish version is a twist on the traditional dish.
Flavor profiles:
Salty, sweet, savory, crispy
Serving suggestions:
Serve the fried fish as an appetizer or main dish with your favorite dipping sauce.
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Region: Thai