Fresh fried fish with hot chillies gives you a taste of Thailand - even if you're stuck at home
David Thompson from Michelin starred Thai restaurant, Nahm, created this fiery fish dish
1. Clean the fish and score it, cutting it almost to the bone. Wash then dry it.
If you can't get grouper a white fleshed fish like snapper or sea bream works well.
1. Marinate the fish in the fish sauce and pinch of sugar for about 5 minutes - the larger the fish, the longer you leave it in the sauce.
2. Heat the oil.
3. Chop the chillies and garlic, if using, place in a bowl and pour over the fish sauce. Leave them to steep - the longer the better.
Try and find small green Thai chillies - scuds, I affectionately call them. They have a wonderful taste and aroma. They are hot, definitely hot, but without them this dish just simply isn’t right.
4. Deep fry the fish, turning carefully, once or twice to ensure an even cooking. Depending on the size and thickness of the fish, it can take as long as 10 minutes. Be careful not to burn the fish as it takes on a deep golden colour.
5. Once cooked, remove the fish from the oil and leave to drain.
6. Serve the fish on a plate, lined with a banana leaf if you like, sprinkled with some chopped coriander. Accompany with a bowl of steaming Thai jasmine rice and the chopped chillies in fish sauce, with a squeeze of lime.
© David Thompson at Nahm
image © Jason Michael Lang
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