Three Flavor Fish Recipe

Chef's Specialties

1. 1

   Pat dry the fish fillets. Brush with lime juice and rub with minced garlic (for marinade). Let sit 10–15 minutes to infuse flavor.

2. 2

   In a bowl, whisk the egg with the ice-cold water to form a light, bubbly mixture.

3. 3

   In a separate bowl, combine rice flour, cornstarch, baking powder, salt, and white pepper to create the dry coating.

4. 4

   Dip each marinated fillet first into the dry coating, then into the egg mixture, allowing excess to drain. For extra crispness, dust lightly again with the dry coating.

5. 5

   Heat neutral oil in a deep pot or fryer to 180°C (350°F). Fry the coated fillets in batches until golden and crisp, about 3–4 minutes per batch. Remove and drain on a rack.

6. 6

   Make the spicy Thai chili sauce: in a small pan, sauté garlic (for sauce) and shallots in a little oil until fragrant. Add chopped Thai chilies, palm sugar, fish sauce, rice vinegar, and water. Simmer 3–5 minutes until slightly thickened. Adjust balance with more lime juice if needed.

7. 7

   To serve, place fried fish on plates, spoon warm chili sauce over the top, and garnish with cilantro and lime wedges. This dish presents three flavors: the crisp fried crust, bright lime and cilantro aromatics, and the spicy-sweet Thai chili sauce.