2 red fish (brecas) medium, around 1 kg between the two, clean and scaleless
2 tablespoons of red curry paste
1 1/2 cups (375 My) oil, to fry
1 piece of 3 cm of fresh ginger, grated
2 Red Peppers, cut into very thin slices
6 spring onions, fine lyanes
3 tablespoons of tamarind concentrate
1 1/2 cups (375 ml) coconut milk
2 tablespoons of fish sauce
1 tablespoon of lime juice
Wash fish v dry it with absorbent paper. With a sharp knife, make cuts by forming diamonds on both sides of the fish. Spread the fish with the curry paste (the best tool for that is the fingers). Let it rest for 10 minutes.
Meanwhile, heat a tablespoon of oil in a frying pan and salte the ginger over high heat, pepper and chives during 5 minutes; add tamarind and coconut milk and remure them with the hard seen. Bring the sauce to the scallup and let it cook for 5 minutes or until it thickens quite a bit. Add fish sauce and lime juice and redo to mix. Remove the pan from the heat and set it aside.
Heat the remaining oil in a wok and when it is hot, cold carefully fish one at a time, during 3 minutes for each face. Turn the fish around with two wooden spoons and make sure the head and tail are fried too, being careful not to break the tail or the fins. Drain on absorbent paper and baked metal, that will have previously heated, while frying the other fish. Arrange them in a serving fountain. Transfer sauce to a small saucetor to pour over the fish. You can serve the sauce at room temperature or reheat before serving.
Recipes easy to https://recetasdecocinafaciles.NET /