Subj : St. Elwin 09
To   : All
From : Dave Drum
Date : Sun Feb 21 2021 15:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tim Elwin's Deep Fried Whole Snapper
 Categories: Seafood, Citrus, Chilies, Vegetables, Rice
      Yield: 4 servings
 
    900 g  (2 lb) whole snapper; gutted
           - cleaned
      3 tb (to 4 b) Corn Flour
      1 tb Fish sauce
      3 tb Soy sauce
      3 tb Thai coconut sugar or brown
           - sugar
      1 md Lemon; juiced
      1 ts Grated ginger
      3    Litres Oil
      2    Birdseye or long red
           - chilies; fine chopped
      1 tb Fine chopped green shallots
           - or chives
           Serve w/Steamed Rice & Pak
           - Choi

MMMMM-------------------------EQUIPMENY------------------------------
      1 lg Wok
      1 sm Pot
           Tongs
      1 lg Slotted spoon
           Kitchen Scissors
 
  Heat your oil to 180ºC/360ºF.
  
  Pat the fish dry inside and out with a kitchen cloth or
  paper towel.
  
  Using your scissors, cut off the side fins, trim the
  tail by at least half and cut off the top dorsal fins.
  
  With a sharp knife and at a 45 degree angle, score the
  fish 1" apart then repeat crossing the lines you have
  just scored. Turn over the fish and repeat. You are
  ultimately making 1" chunks of goodness for easy picking
  later.
  
  Dust the fish in the corn flour and rub it into all the
  cuts as well as inside the belly. Gently lower the fish
  into the oil and deep fry for around 5 minutes then
  carefully turn over (with the tongs and slotted spoon)
  and fry for a further 4-5 minutes until a dark golden
  brown. Once cooked, drain for a minute or so.
  
  Whilst the fish is cooking put the fish sauce, soy
  sauce, sugar and ginger into the small pot and cook on a
  medium-high heat until the sugar completely dissolves
  (around 3-5 minutes), Remove from the heat and squeeze
  in the lemon juice, mixing well to loosen the sauce.
  
  Place the fish on a serving plate and coat with the
  sauce then top with chilies and shallots or chives.
  
  Serve with the Steamed Rice and Pak Choi
  
  By Tim Elwin - 2016
  
  RECIPE FROM: http://urbanmunching.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Nothing is permanent in this wicked world, not even our troubles.
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.