Finally, back from Houston where the dim sum was amazing and the traffic sucks. Earlier today I was craving seafood, particularly Dungeness crab, but apparently they're not in season yet. After pacing back and forth in the seafood section, I opted for a fresh, live tilapia. I think what I was really craving for was the spicy chili and ginger sauce that pairs perfectly with either the crab or the fish. The fresh herb salad was the perfect side dish.
Tilapia ingredients:
1 whole tilapia (scales removed and cleaned)
1 quart canola oil for frying
1/4 cup rice flour (to dust the fish)
Handful of rice patty herb
Handful of thinly sliced lemongrass (on bias)
Directions:
Preheat the oil to 350°. Cut 3 - 4 slits on the fish on both sides. Lightly coat the fish on both sides and gently place in the hot oil. Cook 5-7 minutes on both sides. Let fish rest on paper towels after frying to cool off and the residual oil on drain a bit.
Spicy chili, ginger sauce:
10 Thai chili peppers
3 garlic cloves
5-6 inch piece of garlic
1 teaspoon kosher salt
3 tablespoon fish sauce
Juice of 2-3 limes
Directions:
In a mortar and pestle combine chili peppers, garlic, ginger and salt. Pound into a paste. Add lime juice and fish sauce.
Finishing up:
Place the fish on a bed of rice patty herb and liberally add sauce on top of fish.
Asian herb salad:
1 cup fresh green papaya (shredded)
2 carrots (thinly sliced or shredded)
6 sprigs fish mint herb
6 sawtooth herb (roughly chopped)
1/4 jicama (julienne cut)
6 sprigs Vietnamese coriander
1 tablespoon crushed peanuts
1/4 nuoc mam (same sauce as the egg roll doing dipping sauce)
1 jalapeno (thinly sliced lengthwise)
Directions:
In a large bowl combine all ingredients except for peanuts and toss well. Let the veggies and herbs soak in the sauce before plating (3-5 minutes). Add peanuts as the finishing touch. You can add more fish sauce or lime juice to the salad if you prefer.
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