When I was at a fish market in Thailand, I saw a little lady selecting and buying a large amount of red snapper. I asked her what she would do. She said her family loves turmeric fried fish.
I get why: In Thailand, turmeric stir-fried fish is one of the most popular southern dishes in homes and restaurants. Adding turmeric to dishes can give southern Thai cuisine its own character. A mixture of fresh turmeric and garlic enhances the flavor of the fish. Crunchy seasonings and crispy fish with jasmine rice are the answer to southern food cravings.
Turmeric fried fish is simple to make and is perfect for people who prefer mild food. If you're looking for simple Thai recipes, fried fish with turmeric is a good and easy recipe to use.
4 cloves garlic
1 red snapper
1/2 tbsp salt
4 inch turmeric slices
1/2 cup cooking oil
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Recipe fish are just as popular as red snapper. Other similar fish will also work well.
You can marinate the fish overnight so that the seasonings are poured into the meat.
The key to this dish is to remove the seasoning before frying. h Fish can be thoroughly cooked without burning smaller garlic and turmeric. The marinade is then fried to get maximum crispness.
Fish cleaning services are available in most Asian markets, which is very convenient. Removes scales and internal organs. When you get home, the fish can be cooked. This red snapper weighs about 1 pound.
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Rinse the fish and pat it dry with a towel. Split several times across the body at an angle. Each gap should be 1/2 inch (or 1.25 cm) apart. Mash the fresh turmeric, garlic and salt. Alternatively, you can rough grind it in a food processor. After coarsely grinding the ingredients, rub the mixture into the fish (including the stomach cavity). Marinate for a few minutes while preparing the wok
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Heat 1/2 cup oil in a wok. Scrape all the marinade off the fish and set aside for later use. When the oil begins to flash, gently increase the pan of fish. Fry the first side for 6 minutes, then the other side for 5 minutes. The fish should be pale yellowish brown on the outside. Remove the fish from the wok and place on a plate. Add the marinade to the oil and fry for 2 minutes until the seasoning turns brown. Drain the crispy seasoning and add to the fish. Service hot.
<h1 class="pgc-h-arrow-right" data-track="19" > tasting</h1>
The fish should be brown on the outside and slightly crispy. The flesh should be white and soft.