Recipes
Crisp Fried Whiting with Green Chilli & Galangal Nahm Jim
Fresh, spicy green nahm jim served with whole fried whiting
Serves Serves 2
For the Nahm Jim:
- 1 long green chilli, seeded
- 2 hot green chillies
- 20g galangal
- 2 coriander roots
- 2 cloves garlic
- 150ml fresh lime juice
- 20 ml fish sauce
- 20g palm sugar
For the fish:
- 1 whole whiting, scaled and gutted
- 250ml vegetable oil
- sprig fresh coriander, for garnish
- fried eschalots and garlic slices, for garnish
Nahm Jim
- In a mortar & pestle pound the garlic, coriander root, hot green chillies and pound to a uniform paste.
- Mix in the palm sugar then add the lime juice.
- Season with the fish sauce. It should taste hot, sour and sweet.
- The sugar & fish sauce are a guide so season more if necessary. Refrigerate until ready to serve.
- Heat oil in a wok or heavy based pot measuring just enough to cover the fish.
Whole fried whiting
- Heat oil in a wok or heavy based pot measuring just enough to cover the fish.
- Heat the oil to 160-180C.
- Score the fish on both sides and season with fish sauce. Pat dry then slowly submerge the fish in the hot oil.
- Cook the fish until golden brown, 12-15 minutes. Don’t be tempted to move it in the first 5 minutes of cooking! Let it develop a crust then you can move it around if necessary.
- Drain well & place on serving plate. Garnish with coriander, fried eschalots & garlic. Serve the Nahm jim on the side.