Fish in Thai Sauce

By Martin Yan
Copyright by Yan Can Cook, Inc. 2008

Serves 4

1 whole red snapper (500 grams) or tilapia, cleaned
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup cornstarch for dusting
4 tablespoons cooking oil
1 fresh red chilis, thinly sliced
2 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons minced coriander
100 grams bamboo shoots, julienned
60 grams celery, julienned
60 grams carrots, julienned

Sauce:
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup water
1/4 cup sweet chili sauce
2 tablespoons fish sauce
2 tablespoons asam juice

1. Score fish diagonally 3 or 4 times on both sides. Season with salt and pepper. Dust fish with cornstarch.

2. Heat frying pan over medium-high heat until hot. Swirl in oil to coat sides. Add fish and pan-fry for 4 – 5 minutes on each side or until golden brown. Drain and set aside.

3. Return frying pan to heat over medium heat until hot, adding more oil if necessary. Add red chilis, ginger, garlic and coriander; stir-fry for 20 seconds. Add bamboo shoots, celery and carrots; stir-fry for 30 seconds. Add fish and sauce. Cover, reduce heat and simmer for 2 minutes.