Seafood > Thai > Fried

Thai Shrimp Paste Fried Fish Recipe

Ingredients with Measurements:
- 1 whole fish (1-2 pounds), cleaned and scaled
- 2 tablespoons of Thai shrimp paste
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 tablespoon of lime juice
- 1 teaspoon of chili powder
- 1 teaspoon of garlic powder
- 1 teaspoon of ginger powder
- 1 cup of vegetable oil for frying

Special equipment needed:
- A wok or deep frying pan
- A slotted spoon or spatula
- A mixing bowl

Step-by-step instructions:

1. In a mixing bowl, combine the Thai shrimp paste, fish sauce, sugar, lime juice, chili powder, garlic powder, and ginger powder. Mix well until the ingredients are fully incorporated.

2. Score the fish on both sides with a sharp knife, making shallow cuts about 1 inch apart. This will help the marinade penetrate the flesh.

3. Rub the marinade all over the fish, making sure to get it into the cuts. Cover the fish with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

4. Heat the vegetable oil in a wok or deep frying pan over medium-high heat. When the oil is hot, carefully add the fish to the pan. Fry the fish for about 5-7 minutes on each side, or until it is golden brown and crispy.

5. Use a slotted spoon or spatula to carefully remove the fish from the pan and place it on a paper towel-lined plate to drain off any excess oil.

6. Serve the Thai shrimp paste fried fish hot, garnished with lime wedges and fresh herbs.


Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10-14 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 25g
Protein: 25g
Carbohydrates: 5g
Fiber: 0g
Sugar: 3g
Sodium: 500mg

Substitutions for ingredients:
- If you can't find Thai shrimp paste, you can use regular shrimp paste or fish sauce instead.
- If you don't have chili powder, you can use red pepper flakes or cayenne pepper.
- If you don't have garlic powder or ginger powder, you can use fresh minced garlic and ginger instead.

Variations:
- You can use any type of firm white fish for this recipe, such as tilapia, cod, or snapper.
- For a spicier version, add more chili powder or fresh chopped chili peppers to the marinade.
- For a milder version, reduce the amount of chili powder or omit it altogether.

Tips and tricks:
- Make sure the oil is hot enough before adding the fish to the pan. If the oil is not hot enough, the fish will absorb too much oil and become greasy.
- Use a splatter screen to prevent oil from splashing out of the pan while frying.
- If the fish is too large to fit in your pan, you can cut it into smaller pieces before frying.

Storage instructions:
Leftover Thai shrimp paste fried fish can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
To reheat the fish, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the Thai shrimp paste fried fish on a platter, garnished with lime wedges and fresh herbs. You can also serve it with a side of steamed rice and stir-fried vegetables.

Garnishes:
Lime wedges, fresh cilantro, Thai basil, or mint leaves.

Pairings:
Steamed rice, stir-fried vegetables, or a side salad.

Suggested side dishes:
Stir-fried bok choy, garlic green beans, or cucumber salad.

Troubleshooting advice:
- If the fish is sticking to the pan, use a spatula to gently loosen it from the bottom before flipping it over.
- If the fish is not crispy enough, increase the heat and fry it for a few more minutes on each side.
- If the fish is overcooked and dry, reduce the cooking time and check it frequently to avoid overcooking.

Food safety advice:
- Make sure the fish is fully cooked before serving. The internal temperature should reach 145°F.
- Use a clean cutting board and knife to prepare the fish, and wash your hands thoroughly before and after handling raw fish.
- Discard any leftover marinade that has come into contact with raw fish.

Food history:
Thai shrimp paste, also known as kapi, is a traditional ingredient in Thai cuisine that is made from fermented shrimp. It has a pungent aroma and a salty, umami flavor that adds depth to dishes.

Flavor profiles:
Salty, savory, spicy, tangy.

Serving suggestions:
Serve the Thai shrimp paste fried fish as a main dish for lunch or dinner. It is a popular street food in Thailand and is often served with a side of steamed rice and vegetables.

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Region: Thai

Taste: Spicy, Savory, Umami, Tangy, Fishy