Thai-style hake in batter


Thai-style hake in batter
Author:
Servings: 2
Cooking time: 30 min

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.


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