Thai Drunken Fish


  • 1 cleaned whole fish, such as talapia, rainbow trout, sea bream, snapper, etc... (thawed if frozen)
  • ½ tsp. salt
  • 1 Tbsp. or more fresh lime juice
  • ½ cup white flour
  • 1 to 1 ½ cups canola, sunflower, or other oil
  • garnish: tomato and cucumber slices, plus handfuls of fresh basil and/or coriander
  • SAUCE:
  • + 12 more ingredients
    • 6 cloves garlic
    • juice of 1 lime (about ¼ cup)
    • ½ tsp. white or black pepper
    • ½ loose cup fresh coriander (including stems)
    • 4-5 lime leaves, snipped into slivers with scissors (available frozen at Asian food stores)
    • ¼ cup fresh basil
    • ¼ cup coconut or other good-tasting oil (a good-quality olive oil may also be used)
    • 1-2 red chilies, OR 2-3 tsp. chili paste/sauce, such as Nam Prik Pao
    • 2 Tbsp. water
    • 3-4 spring onions, sliced
    • 3 Tbsp. fish sauce
    • 3 Tbsp. palm or brown sugar

1. Rinse the fish and pat dry. Using a sharp serrated knife, make 3-4 vertical cuts along each side (see photo). Though not authentic, you can remove the head and tail if desired. 2. Squeeze about 1 Tbsp. of lime juice over the fish, then sprinkle salt over. Be sure to do both sides. Set aside w...

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