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"Crispy fish cucumber salad. Very spicy!! , Cucumber Cucumber Salad!! " - Sarin
Crispy Fish
2 lb sliced white meat fish - haddock, rockfish, or cod,
1/2 cup cornstarch
1/2 cup rice flour
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper
1/2 lime, juiced
1/4 c or more canola oil for frying
Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour. Shake off any excess flour.
Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice.
Recipe modified from: Crispy Thai Fried Fish
Cucumber Salad Ingredients
1 lb. peeled cucumber, cut into pieces
1/4 teaspoon salt
1/4 small red onion (sliced)
2 tablespoons chopped roasted peanuts
1 tablespoon chopped cilantro
Thai chili pepper
Dressing
2 tablespoons sugar
2 tablespoons water
4 tablespoons Thai sweet chili sauce
1 tablespoon apple cider vinegar
Preparation:
Add salt to the cucumber, mix well and set aside in the fridge for 10-15 minutes. In the meantime, make the dressing, by combining all the ingredients in a small sauce pan.
Turn on the heat and reduce the dressing a bit, so it's slightly thickened. Let cool.
Drain the salt water from the cucumber completely. Toss the cucumber, onion, and mix with the Dressing. Top with the peanut and cilantro.
Recipe modified : Thai Cucumber Salad
Sarin Basley
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.
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