Thai-style hake in batter
Did you know that Thai cuisine is the most popular in the world of national oriental exotic cuisines. Many even call it a "gourmet paradise"! You can visit such a paradise with us! Today we are once again traveling to Thailand to prepare Thai-style Fish in Batter.
Ingredients
| hake fillet (frozen) 400 g |
| canned pineapple 1 can |
| celery stalks 3 stalks |
| Thai sweet and sour sauce 2 tbsp. |
| lemon 1/2 pc |
| chili pepper 1/2 pc |
| chicory 1 pc |
| green onion 2-3 stalks |
| cilantro 1 bunch |
| rice starch 2 tsp. |
| black pepper |
| salt |
| FOR BATTER: |
| eggs 2 pcs. |
| rice flour 2 tbsp. |
| ice water 70 ml |
| turmeric 1/2 tsp. |
Instructions
Step 1
Defrost the hake fillets and cut into bite-sized pieces. Season with black pepper and salt.
Step 2
For the batter: Beat the eggs with salt. Dissolve the rice flour in ice water and add to the eggs. Season the batter with turmeric.
Step 3
Heat oil in a frying pan. Take a piece of fish, dip it in the batter and send it to the frying pan. After a few seconds, flip, fry and place on a paper towel to soak up the excess oil.
Step 4
For the Thai sauce: Chop the celery, pineapple rings (if you bought whole, not chunks), squeeze the juice of a lemon, chop the green onion, cilantro and chili pepper.
Step 5
In the same skillet where the hake was fried, fry the finely chopped chili pepper and celery cubes. Add the canned pineapple chunks.
Step 6
After a couple minutes, add the pineapple syrup (from the can), 2 tbsp. of Thai sauce and lemon juice to the pan. Simmer for a few more minutes.
Step 7
Meanwhile, dilute 2 tsp of rice starch in 150 ml of water and mix thoroughly.
Step 8
Stir the starch into the pan and allow the sauce to thicken slightly.
Step 9
Serve the hake with Thai sauce, sprinkled with green onions and cilantro.
