Laotian Spicy Fried Fish Recipe

1 teaspoon

2 cloves

2.5 cm

1

4

1 tablespoon

2 tablespoons

1 tablespoon

1 cup

1 cup

1 teaspoon

1 teaspoon

1 teaspoon

750 g

2

1 tablespoon

1 tablespoon

Sesame oil

Garlic, crushed

Piece fresh ginger, grated

Medium onion, sliced

Spring onions, cut into short lengths

Fish sauce

Light soy sauce

Soft brown sugar

Water

Plain flour

Ground cumin

Ground coriander

Ground paprika

Firm white fish fillets

Egg whites, lightly beaten

Cornflour

Water, extra

Cooking oil, for deep-frying

• Heat the sesame oil in a small pan.
• Add the garlic, ginger, onion and spring onion, and cook over medium heat for 3 minutes or until the onion is golden.
• Stir in the fish sauce, soy sauce, sugar and water.
• Set aside while preparing and cooking the fish.
• Mix the flour, cumin, coriander and paprika in a medium-sized bowl.
• Cut the fish fillets into 2 cm cubes.
• Dip the cubes in the egg whites and dust lightly with the spiced flour, shaking off any excess.
• Heat the oil in a deep pan or wok, add the fish pieces in batches and deep-fry over high heat for 3 minutes or until golden and cooked through.
• Drain on paper towels and keep warm.
• Dissolve the cornflour in the water, add it to the sauce mixture, stirring constantly until the mixture boils and thickens.
• Serve the fried fish pieces topped with the hot sauce.
• Garnish with sliced spring onions.