Name: Crispy Fish with Watercress
Yield: Serves 4
Cuisine: Thailand
Ingredients: 450 g (1 lb) fresh watercress; 900 g (2 lb) small whole fish such as sea bass or cod, cleaned, or 450 g (1 lb) boneless fish fillets; ½ teaspoon freshly ground black pepper; 1 or 2 small red or green fresh Thai chillies, seeded and chopped; 2 tablespoons finely sliced shallots; 4 tablespoons fish sauce or light soy sauce; 2 tablespoons coarsely chopped garlic; 1½ tablespoons plus 400 ml (14 fl oz) groundnut (peanut) oil; 2 teaspoons sugar; plain flour, for dusting

Preparation info

Serves
4

Difficulty
Medium

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Watercress is a gentle vegetable, colourful and with a subtle flavour. It is thus a congenial complement to fish of delicate taste and texture. This recipe is for a popular Thai home-style dish in which a whole fish is crispy fried, with the more gently stir-fried watercress added as a final touch. You may substitute fish fillets if you desire.

Again, the Thai-style seasonings make the dish really special.