Thursday, August 03, 2006

Fried Fish with Sweet Chili Sauce

Fried Fish with Sweet Chili Sauce

1 pound fish (clean, gutted and scaled)
1 1/2 cup cornstarch
Salt to taste
Vegetable oil for frying
1 bottle Thai Sweet Chili Sauce (I like Mae Ploy Sweet Chili Sauce)
Vegetables: onions and bell peppers (1/2 cup of each)

Slit fish on both sides. Salt the fish. Dust fish with cornstarch.

Heat oil in fryer. Fry fish till cooked. Place on a seperate dish when cooked. In a separate pot add vegetable oil and when heated saute vegetables. Add Thai Sweet Chili Sauce and allow sauce to simmer for 20 minutes.

Pour sauce over fried fish. Serve with white rice.

"Dusting the fish with cornstarch gives it a crunchy texture when fried. I've tried using rice flour which is traditional in some Chinese based recipes for frying fish but have found it easier to use cornstarch since its already in my pantry."

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