whole fried whiting fish on banan leaf with nahm jim sauce

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

  1. In a mortar & pestle pound the garlic, coriander root, hot green chillies and pound to a uniform paste.
  2. Mix in the palm sugar then add the lime juice.
  3. Season with the fish sauce. It should taste hot, sour and sweet.
  4. The sugar & fish sauce are a guide so season more if necessary. Refrigerate until ready to serve.
  5. Heat oil in a wok or heavy based pot measuring just enough to cover the fish.

Whole fried whiting

  1. Heat oil in a wok or heavy based pot measuring just enough to cover the fish.
  2. Heat the oil to 160-180C.
  3. Score the fish on both sides and season with fish sauce. Pat dry then slowly submerge the fish in the hot oil.
  4. 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.
  5. Drain well & place on serving plate. Garnish with coriander, fried eschalots & garlic. Serve the Nahm jim on the side.

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