Home > Thai food recipes > Fry and Deep Fry > Thai Fried Fish RecipeSouthern Thai Style Deep Fried Fish with Fresh Turmeric(bplaa saai daaeng thaawt khamin) สูตรทำปลาทรายแดงทอดขมิ้น สูตรปักษ์ใต้
Thai Fried Fish Recipe Southern Thai Style Deep Fried Fish with Fresh Turmeric (bplaa saai daaeng thaawt khamin) สูตรทำปลาทรายแดงทอดขมิ้น สูตรปักษ์ใต้
If you are a fish lover, then you know that there are only a few things in life that taste better than absolutely fresh fish, deep-fried to perfection with a crispy skin that breaks open to reveal the irresistible, steamy, firm white flesh.
Thai fried fish recipe originated from fishing communities of the south of Thailand, where fishes are being cooked as they arrive almost directly from the fishing boats.
The magic of this dish is that it is simple to prepare, it presents nicely and it tastes heavenly good.
The fish is deep-fried in hot oil after marinating for a couple of hours in a curry-like paste that is prepared on the spot from garlic, lemongrass, black peppercorns, fresh turmeric, some curry powder, and as much little chili as you want.
The seasoning is smart in the way that the aromas prevent it from being too fishy; it smells bright with that wonderful warmth of colors and flavors.
put black peppercorns into a mortar โขลกพริกไทยเม็ดในครก
add salt ใส่เกลือป่นลงไป
add chili flakes ใส่พริกแห้งลงไป
add curry powder ใส่ผงกระหรี่ลงไป
ground everything to fine powder โขลกส่วนผสมทั้งหมดให้ละเอียด
add garlic ใส่กระเทียมลงไป
add lemongrass ตะไคร้
add fresh turmeric ขมิ้นสด
pound all the ingredients to a fine paste, and set aside โขลกส่วนผสมทั้งหมดให้ละเอียดเสร็จแล้วพักเอาไว้
clean the fishes, remove the inner parts and score the body with a knife to allow the flavors and heat to penetrate ทำความสะอาดปลา ควักไส้ทิ้งให้หมด จากนั้นบั้งปลาประมาณ 2 – 3 บั้ง ตามแต่ขนาดปลา
rub the curry mix well into the fish, its abdomen and into the scores. let rest for at least two hours, or marinate overnight in the fridge. นำเครื่องแกงที่โขลกเสร็จแล้ว มาคลุกกับปลา โดยเราจะต้องยัดเครื่องแกงลงไปในท้องปลา และ เหงือกปลาด้วย จากนั้นพักเอาไว้อย่างน้อย 2 ชั่วโมง หรือ เก็บเอาไว้ในตู้เย็น 1 คืนก็ได้
heat oil in a wok, remove excess curry paste from the fish before frying, it will burn before the fish is done. fry until golden. than you can put the curry paste for a quick fry and use it as a garnish over the fish. ตั้งกะทะไฟแรง ใส่น้ำมันลงไปกะพอให้ท่วมตัวปลา ก่อนนำปลาลงไปทอด ให้เช็ดเครื่องแกงออกจากตัวปลา เพราะว่าเครื่องแกงจะไหม้ก่อนที่ปลาจะสุก ทอดจนปลาสุกเหลือง<a href=”http://www.thaifoodmaster.com/wp-content/uploads/2012/01/pla-tort-kamin-15.jpg” data-mce-href=”http://www.thaifoodmaster.com/wp-content/uploads/2012/01/pla-tort-kamin-15.jpg”> </a>
serve…. เสริฟ
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