Karen Martini's fried whole fish with spicy Thai tomato relish

Name: Karen Martini's fried whole fish with spicy Thai tomato relish
Cook time: 1 h
Yield: 2
Cuisine: Thai
Ingredients: 600g whole baby barramundi, snapper, black bream or flounder; oil for deep-frying (olive oil or rice bran oil); 2 tbsp water; 2 tbsp fish sauce; 150g rice flour; ½ bunch of Thai basil, leaves picked; 1 lime, cut into wedges

Karen Martini

November 24, 2022

Fried whole fish with spicy Thai tomato relish.William Meppem

Time:30 mins - 1 hourServes:2

A hard fry on a whole fish like this might seem brutal for such a delicate protein, but it’s a wonderful technique and I love it with Thai flavours. The fins and skin become irresistibly crunchy, while the flesh retains its moist succulence, which works wonderfully with the sweet, salty sauce and zing of lemongrass, lime and chilli. Some wilted greens and a bowl of rice make enough of a meal for me, but this could be paired with Thai curries or salads, too.

Ingredients

600g whole baby barramundi, snapper, black bream or flounder
oil for deep-frying (olive oil or rice bran oil)
2 tbsp water
2 tbsp fish sauce
150g rice flour
½ bunch of Thai basil, leaves picked
1 lime, cut into wedges

For the tomato relish

50ml neutral oil
5 red shallots, finely sliced
5 garlic cloves, finely chopped
4 bird's eye chillies, finely sliced
1 lemongrass stem, white part only, very finely sliced
800g canned cherry tomatoes
120g palm sugar (or caster sugar), grated
2 tsp ground white pepper
80ml rice wine vinegar
2 tbsp fish sauce
2 tsp salt flakes
juice of 2 limes

Method

Step 1
For the relish, heat the oil in a medium saucepan over medium heat. Add shallots, garlic, chilli and lemongrass and cook for 5 minutes to soften but not colour. Add the tomatoes, palm sugar and white pepper and bring to a simmer. Cook for 10 minutes over medium heat to reduce, then add vinegar, fish sauce and salt and simmer for about 3 minutes to reduce to a thickish chutney consistency. Once reduced, squeeze in lime juice and check the balance, adjusting with fish sauce if more salt is needed or more lime juice to sharpen.
Step 2
Make four incisions, each about 1cm deep, down the outside of each side of the fish, cutting through the skin and flesh on an angle. If using flounder, make two incisions down the length on the side with the flesh.
Step 3
Fill a deep-fryer or wok with enough oil to submerge the fish and heat to about 170C.
Step 4
Meanwhile, combine the water and fish sauce on a tray or in a bowl and coat the fish in the liquid, turning a few times and ensuring the cavity is coated, too. Then lift out the fish, drain off the excess liquid and coat well with rice flour.
Step 5
Deep-fry the fish for about 10 minutes (about 8 minutes for flounder), then serve with the warm sauce spooned over the top. Finish with the basil and lime wedges on the side.