Today’s post is made possible by the enthusiastic collaboration of Kay Ecker http://myhomecookedmeals.blogspot.com/, Shinae Nae http://www.ridiculoushungry.blogspot.com/ and Selina Howe who supplied invaluable advice on purchasing and frying the fish. Thanks ladies! Good ole girls!
Kay, Shinae, Selina and I spent some time debating the type of fish that would be best for this recipe and had narrowed it down to red snapper or sea bass, depending on what was fresh at the fish market. I explained what I needed to my friendly fish monger and he pointed me towards this lovely, fresh, fresh Sebaste or sea bream weighing about 2 lbs. Of course, he removed the unsightly insides and scaled the fish, cause he knows Rose don’t play that :) Wok too small, this would be a job for the “Big Black Skillet”.
My husband is coming home from Southern Sudan for 7 days on October 23rd and I’ve already made a list. I’ve purchased 6 enormous shelves for the garage and told the stove care giver that after one day of rest and relaxation, my husband will need help assembling the shelves and arranging the boxes to finally be unpacked after over a year. The boxes were on my mind today because there is a cookbook in one of those boxes that has an excellent sweet and sour sauce recipe for fish, light and not too sweet, that I did not use today because it’s in one of the hundreds of boxes in the garage, somewhere. Instead I found an interesting Thai, hot and sweet sauce on Tes at Home http://tesathome.com/?p=1261 that “did the job”.
This sauce was quite fun to make. You had to make the Thai Chilli Sauce first and I was quite excited about it.
I have to admit that the Big Black was not quite big enough for the 2 lb fish. I stressed as I held the fish head out of the oil to cook the tail section. But guys, it was so beautiful. I will make this again but with a bigger skillet or smaller fish. I do not like to stress when cooking. It’s fun or it’s not!
The fish went really well with the noodles I bought from the Vietnamese lady in the market but could go as well with rice.
Hot and Sweet, Crispy Fried Sea Bream
1 2lb sea bream
1 red onion, thinly sliced
4 green chillies, sliced
3 cloves of garlic, finely chopped
3 inches ginger, sliced
2 tbsp sunflower oil
1/2 cup Thai sweet chili sauce (see below)
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 cup chicken broth
Cut 4 diagonal slices in each side of the fish and rub with salt, then allow to set for 15 minutes before coating with flour. Set aside.
Fry the onion, chillies, garlic and ginger in the sunflower oil until the onions are soft. Add the Thai sweet chili sauce, oyster sauce, soy sauce and chicken broth. Boil for 2 minutes and keep warm.
Deep fry the fish in the peanut oil on both sides until golden brown.
Thai Sweet Chili Sauce
12-15 small red chillies pounded into a paste
1 cup sugar
3/4 cup rice vinegar
2 tsp salt
1/4 cup water
Put everything in a sauce pan, bring to a boil and simmer for 5 minutes. Set aside to cool. Store in the refrigerator.
Completely gratuitous cat picture.