General Chat

Does anyone have Rick Stein's book Rick Stein's Far Eastern Odyssey. Saw a recipe this morning on Saturday Morning Kitchen for Crisp fried sea bass with a tomato, chilli & kaffir lime leaf sauce, it looked wonderful & I would love to try it. If someone could put the recipe up for me I would be very grateful
Thanks Hilary

Its on the internet.
Just put in
Crisp fried sea bass with a tomato, chilli and kaffir lime leaf sauce

Search preview -
Rick Stein's Far Eastern Odyssey - Page 84 - Google Books Result
https://books.google.co.uk/books?isbn=1448140226
Rick Stein - 2012 - ?Cooking
Crisp fried sea bass with a tomato, chilli and kaffir lime leafsauce Ca chien sot chua ... It is also very low in calories, in spit: of being fried in oil. because thefish ...

Links to -

http://tiny.cc/7fir5x

Thanks for the link butI had tried that but I can't get it to load, just sticks on loading.
Hilary

Can't work out how to print it, so will type out then paste here. I may be some time!

Ingredients

4 small whole sea bass, sea bream or sand whiting each weighing c 350g
Vegetable oil for deep-frying
25g shallots finely chopped
10g garlic finely chopped
1 tsp crushed dried chillies or to taste
2 tsps fish sauce
2 kaffir lime leaves, finely shredded
Juice of ½ lime
2 tsp palm sugar
200g chopped toms canned or fresh
1tsp cornflour
4 spring onions thinly sliced on the diagonal
Small handful of fresh coriander leaves
freshly ground black pepper

Trim the fins off each fish, then pat dry inside and out with kitchen paper and season inside and out with salt and pepper.

For the sauce, heat 2 teaspoons of oil in a small shallow pan. Add the shallots, garlic & chilli and fry for 1 minute.
Add the fish sauce, kaffir lime leaves, lime juice, sugar and tomatoes and simmer for 3-4 mins until the tomatoes are soft and have broken down into a sauce. Mix the cornflour with 1 tablespoon water. Add 60ml water to the pan, bring to a simmer, then stir in the cornflour mixture and simmer until the sauce is just thick enough to coat the back of a spoon.
Remove from the heat and set aside

Heat 1cm oil in a large deep frying pan until it reaches 190c. Add the fish, 2 at a time and fry for 2 ½- 3mins on each side until the skin is crisp, golden and the fish is cooked through to the bone. The flesh should lift easily from the bone at the thickest point, just behind the head. Lift them onto a tray lined with kitchen paper and keep hot in a low oven while you cook the other 2
Lift the fish onto warmed plates. Bring the sauce back to a simmer then spoon over the fish. Scatter over the spring onion and coriander and serve.

After all that. I've managed to download the page. See the attachment on your PM.

Thankyou very much Detective, you're a star. My daughter inlaw is Thai & she eats alot of fish but not much Western food. Son & she are coming home for xmas,they live in China & wanted to try this out before they come & then do some cooking for her. Might end up getting the book if it is good.
Regards Hilary.

Hope you can source the ingredients - Palm sugar and kaffir lime leaves? Our coriander has died down now, hope the shops still sell it.

Our 'son-in-law' is Indonesian & a good cook. He gets a bit frustrated as I can't tolerate even a speck of chilli. Not too good with corinader either. :-0

Lets hope she appreciates your attempts to make her welcome. Seeing your son again will be a bonus :-D

Ingredients not too bad, you can substitute palm sugar with light brown sugar. Coriander seems to be in supermarkets all year round. She is a brilliant cook with Thai foods, when she was last here about 18 months ago (the 1st time we had met her) she cooked nearly every night. Felt really guilty but she was happy to do it. We had never had Thai food before but loved it, mind she had to cut back on the chillies. I stood next to her & scribbled ingredients down as she cooked. She loved fish & chips and funnily enough egg & cress sandwiches. Found that strange as Thai's don't eat dairy foods. Yes, a big bonus having them here for xmas as we don't see him very often. Will have to deck the halls with holly as it is her 1st English christmas. :-) Forgot to say, Thais eat the eyes & cheeks of fish, she was & is welcolm to them

You can get kaffir lime leaves in the spice section of a large supermarket - I know as I bought some last week :-D

Thanks Sheila, will have a look.

Just one point .............


a recipe for twice roasted baby chicken with chili sauce and using "kaffir lime leaves" was in our newspaper earlier this week, following a review of a new cookbook.

If any Canadians are interested, they should look for MAKRUT leaves in the supermarket.

Makrut is the preferred word for kaffir lime as the latter is a racially offensive term in South Africa.