K
Kimchee
Guest
When my wife goes out of town, sometimes I goof off in the kitchen.
This is something I invented a while back.
This dish has some heat. You can cool it down by omitting the fresh chilis, and reducing the amount of chili sauce. I would recommend reducing the kepac manin too.
I have made it with catfish and with salmon, and both are really good.
Undercook the fish when you fry it, because it will cook while sitting.
Kepac Manin is a thick sweet soy sauce. If you have an Asian market in the area, they should carry it. You could probably substitute regular soy mixed with some molasses and brown sugar. Probably a 2:1:1 ratio or so.
Spicy Asian Fish
1 pound of fish.. catfish, salmon.....
Fish Fry breader (lightly spiced)
(If you can find House of Autry Medium Hot Seafood breader, it is perfect)
1/2 TBSP Lime Juice
3 TBSP Chili Garlic Sauce (Not sweet Mae Ploy, what I use is called "Garlicky Pepper")
3 TBSP Kepac Manin
2 Tsp Ginger grated or finely minced
1 Lrg Shallot, grated or finely minced
2 small red "Thai" or cayenne peppers, minced or 1 tsp Red pepper Flakes
1/2 Tsp Anchovy Sauce (or 1 tsp fish sauce)
3 TBSP Water
1 Green Onion, chopped, for garnish
Mix sauce ingredients well, set to the side.
Moisten fish with water, shake off excess. Lightly coat with breading.
Pan fry in 1/4 inch hot oil for about 2 minutes per side. Slightly undercooked is desired.
Remove fish and let rest on paper towels. Drain all oil except about 1-2 TBSP.
In the remaining hot oil, fry the sauce for about 2-3 minutes, until slightly thickened.
Remove sauce, replace fish and pour sauce over. Cover and simmer on low heat for 2-3 minutes. Plate fish and spoon sauce over.
Sprinkle chopped green onion on when serving.
This is something I invented a while back.
This dish has some heat. You can cool it down by omitting the fresh chilis, and reducing the amount of chili sauce. I would recommend reducing the kepac manin too.
I have made it with catfish and with salmon, and both are really good.
Undercook the fish when you fry it, because it will cook while sitting.
Kepac Manin is a thick sweet soy sauce. If you have an Asian market in the area, they should carry it. You could probably substitute regular soy mixed with some molasses and brown sugar. Probably a 2:1:1 ratio or so.
Spicy Asian Fish
1 pound of fish.. catfish, salmon.....
Fish Fry breader (lightly spiced)
(If you can find House of Autry Medium Hot Seafood breader, it is perfect)
1/2 TBSP Lime Juice
3 TBSP Chili Garlic Sauce (Not sweet Mae Ploy, what I use is called "Garlicky Pepper")
3 TBSP Kepac Manin
2 Tsp Ginger grated or finely minced
1 Lrg Shallot, grated or finely minced
2 small red "Thai" or cayenne peppers, minced or 1 tsp Red pepper Flakes
1/2 Tsp Anchovy Sauce (or 1 tsp fish sauce)
3 TBSP Water
1 Green Onion, chopped, for garnish
Mix sauce ingredients well, set to the side.
Moisten fish with water, shake off excess. Lightly coat with breading.
Pan fry in 1/4 inch hot oil for about 2 minutes per side. Slightly undercooked is desired.
Remove fish and let rest on paper towels. Drain all oil except about 1-2 TBSP.
In the remaining hot oil, fry the sauce for about 2-3 minutes, until slightly thickened.
Remove sauce, replace fish and pour sauce over. Cover and simmer on low heat for 2-3 minutes. Plate fish and spoon sauce over.
Sprinkle chopped green onion on when serving.
