Recipe extract from ‘Cook : Food To Share’ by Dean Brettschneider
After we conducted a baking class at Thai chef Ian Kittichai’s cooking school in Bangkok, the favour was reciprocated when Ian joined us in Singapore and shared one of his signature dishes at our cooking school. What are the three flavours? Sweet, sour and tangy!
Serves 6
1 sea bass, about 1.5 kg
salt, as needed
50g cornflour
1 litre vegetable oil
Sauce
30g garlic, peeled and finely chopped
30g shallots, peeled and finely chopped
30g red chillies, finely chopped
50g sugar
100ml Sriracha sauce
1 tbsp oyster sauce
3 tbsp tamarind juice
2 tsp fish sauce
Garnishing
1 tbsp crispy fried shallots
1 spring onion, finely sliced
1 small red chilli, sliced
1 lime, cut into wedges
Clean the fish and pat dry. Season with salt and dust lightly with cornflour.
Heat the oil in a large frying pan over high heat. Carefully lower the fish into the hot oil and deep-fry until golden brown. Remove and drain well on paper towels.
Prepare the sauce. Drain all but 1 tbsp oil from the pan and reheat over medium heat.
Add the garlic, shallots and chillies and sauté until golden brown. Add the sugar, Sriracha sauce, oyster sauce, tamarind juice and fish sauce and mix. Lower the heat and simmer for about 5 minutes, or until the sauce is thickened. Remove from the heat.
Place the fish on a large serving plate. Spoon the sauce over and finish with crispy fried shallots, spring onion, chillies and wedges of lime.
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