Siam Fish Recipe
Deep-fried pompano fish topped with curry sauce.
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Ingredients
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Chef's Specialties
Method
Chef's Specialties
- 1
Season and prep fish
Rinse the pompano and pat dry. Score the sides lightly. Season inside and out with salt and pepper.
- 2
Prepare coating
In a shallow dish, whisk together flour, cornstarch, and a pinch of salt. Dredge each fish in the mixture until evenly coated; shake off excess and let stand 5 minutes.
- 3
Fry fish
Heat the vegetable oil in a deep skillet to 350°F (175°C). Fry the coated pompano in batches until golden and crisp and the flesh is opaque, about 6-8 minutes per side. Drain on a rack.
- 4
Make curry sauce
In a separate saucepan, heat a tablespoon of oil. Sauté onion until translucent, about 3-4 minutes. Add garlic and curry powder; cook 1-2 minutes until fragrant.
- 5
Finish sauce
Stir in coconut milk and fish stock. Bring to a gentle simmer. Add palm sugar, lime juice, and curry leaves (if using). Simmer 8-10 minutes until slightly thickened. Adjust salt to taste.
- 6
Plate
Arrange fried pompano on plates. Spoon warm curry sauce over the fish. Garnish with extra lime wedges or fresh herbs and serve immediately.
