Pattaya Style Crispy Fish

Name: Pattaya Style Crispy Fish
Yield: 1
Ingredients: 1.0kg Sea Bass; 100.0g Corn Flour; 10.0g Salt; 5.0g Pepper; 10.0g Coriander Stem, chopped; 25.0g Onion, chopped; 50.0g Fermented Shrimp Paste (Cinchalok); 300.0g Knorr Rock Sugar Honey 3kg; 10.0g Knorr Lime Flavoured Powder 400G; 25.0g Pickled Garlic, minced; 10.0g Ginger Flower, chopped; 75.0g Knorr Tom Yam Paste 1.5kg; 20.0ml Cooking Oil; 300.0g Cucumber, shredded; 50.0g Coriander Leaves; 0.0ml Cooking Oil

In the mood for some Thai-inspired seafood? Try this recipe — tender and delicate marble goby fish deep fried to crispy golden perfection. The sweetness of the fish, enhanced by the rich tom yam sauce, will leave you craving for more.

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Crispy Fish

Sea Bass 1.0 kg
Corn Flour 100.0 g
Salt 10.0 g
Pepper 5.0 g

Tom Yam Sauce

Coriander Stem, chopped 10.0 g
Onion, chopped 25.0 g
Fermented Shrimp Paste (Cinchalok) 50.0 g
Knorr Rock Sugar Honey 3kg 300.0 g
Knorr Rock Sugar Honey 3kg

18 74 Points

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Per Piece (Bottle) RM18.42

Per Carton (4 x 3 kg) RM73.67

Product added to cart: Knorr Rock Sugar Honey 3kg

Recommended Retail Price
Knorr Lime Flavoured Powder 400G 10.0 g
Pickled Garlic, minced 25.0 g
Ginger Flower, chopped 10.0 g
Knorr Tom Yam Paste 1.5kg 75.0 g
Cooking Oil 20.0 ml

Before Serving

Cucumber, shredded 300.0 g
Coriander Leaves 50.0 g
Cooking Oil

Other Asian

Main Course

Fish

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Preparation

Crispy Fish
- Do a butterfly-cut on fish, marinate with salt and pepper.
- Coat with corn flour.
- Set aside.
Tom Yam Sauce
- Heat up oil in sauce pan.
- Sweat onion and tom yam paste till fragrant.
- Add in fermented shrimp paste, rock sugar honey sauce and lime powder.
- Bring sauce to a simmer.
- Fold in pickled garlic, ginger flower and coriander stem.
- Set aside for later use.
Before Serving
- Heat up oil in wok, deep fry fish till crispy.
- Drain well and transfer crispy fish to plate.
- Drizzle tom yam sauce over fish.
- Garnish with shredded cucumber and coriander.
- Ready to serve.