Description
Once in Thailand, always ready as soon as the right fish. In my case, METI - Japanese sea perch, which in Japan is considered a very prestigious fish - the sturgeon in Russia. I think, however, that should very well happen with the carp or carp. In English is called the "deep fry" - proud of their English, but as well to translate - I don't know. In short, you want to cook to from a nearby station called and asked how many cars to send
Ingredients
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Fish
1 шт
-
Brown sugar
50 г
-
Chili
1 шт
-
Garlic
2 зуб.
-
Ginger
1 ч. л.
-
Greens
1 ст. л.
-
Lime
1 шт
Cooking
Look at the ingredients
Clean fish. Salt, pepper - to taste of course
Pour in the pan a little vegetable oil, put the fish presses something. And fry-fry-fry on high heat, turning two or three times.
Meanwhile, prepare sauce. Squeeze the juice from the lime (lemon), diluted twice with water, bring brown sugar to acceptable taste, add the garlic, ginger, chili pepper, parsley. And our fish already fried
Under the white wine (regular or sparkling) consumed at the expense of time without any garnish by dipping the fish pieces in the sauce
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