Fried Fish and Ginger

Name: Fried Fish and Ginger
Cuisine: Thailand
Ingredients: 2 tablespoons Chinese or ordinary brandy; 1 tablespoon light soy sauce; 2 tablespoons Chinese or ordinary brandy; 1 or 2 whole bass or grey mullet (weighing 900 g [2lb]), scaled, gutted and cleaned; 1 or 2 whole bass or grey mullet (weighing 900 g [2lb]), scaled, gutted and cleaned; 1 teaspoon brown sugar; 1 tablespoon sesame oil; Groundnut or sunflower oil for frying, about 150 ml (¼ pint); 1 tablespoon fresh root ginger, shredded; A little plain flour; Groundnut or sunflower oil for frying, about 150 ml (¼ pint); 1 red chilli pepper, seeded and finely sliced; 2 tablespoons shredded spring onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

To my mind, bass is undoubtedly the king of fish, and a whole, crispy, deep-fried one is a gourmet’s treat. But this dish would work equally well with inexpensive dabs or soles. The trick is to drizzle hot oil on to the ginger and spring onions so that they actually cook very lightly.

Ingredients

2 tablespoons Chinese or ordinary brandy
1 tablespoon light soy sauce

Asia
Thailand
Fish course
Pescatarian
Spring
South East Asia

Method

Mix together the brandy, soy sauce, sugar and sesame oil. With a sharp knife make several diagonal slashes on both sides of the bass. Lay the fish in a dish and pour over the marinade. Leave in a cool place for about an hour.

Drain the fish and dredge well with flour. Heat the oil until sizzling in a large wok or deep pan. Fry the fish for about 15-20 minutes, until crisp and tender. Ca