This recipe from the Riverside Cooking School in Khao Lak is very versatile as any type of fish can be used.
Ingredients
- Fish 2 x 200 g pieces
- Lemongrass 1 stalk, finely sliced
- Coriander Root 1, sliced
- Garlic 6 cloves, chopped
- Turmeric thumb-size piece, sliced
- Fish Sauce 1 Tbs
- Chicken Stock 1 tsp
- Tempura Flour 1 tsp
- Oil 4 Tbs
Cook It
- Smash the coriander, lemongrass, garlic, turmeric and stock in a mortar and pestle until a rough paste is formed.
- Add the tempura flour, mix well and then use this mixture to coat the fish.
- Leave the fish in the fridge for an hour.
- Heat the oil in a small frying pan and fry the fish on a medium heat until both sides are golden.
- Serve with jasmine rice and some sliced tomatoes and sliced cucumber.
