recipe adapted from 'what's cooking Thai' by Christine France
1 lb firm fish fillet (i use basa fish) - cut into bite-sized pcs
2 small red chilli - seeds removed
2 shallots - chopped
2 garlic cloves - chopped
2 fresh cilantro sprigs - chopped
1 tsp coriander seeds - grounded
1 tsp ground turmeric
1/2 tsp pepper
1 tbsp thai fish sauce
2 tbsp coconut milk
1 small egg - beaten
all purpose flour (for coating)
oil for pan frying
- Place the chilli, shallot, garlic, cilantro and coriander seeds in a mortar and using a pestle, pound it to a smooth paste.
- Transfer the paste to a bowl and add turmeric, pepper, fish sauce, coconut milk and beaten egg, stirring to mix evenly.
- Spread the rice flour out on a large plate. Dip the fish strips into the paste mixture, then into the rice flour to coat lightly.
- Heat up oil in a pan and pan fry the fish fillet until golden brown on both sides. Transfer to a serving plate and serve with your preferred dipping sauce.