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Pattaya Style Crispy Fish
In the mood for some Thai-inspired seafood? Try this recipe — tender and delicate marble goby fish deep fried to crispy golden perfection. The sweetness of the fish, enhanced by the rich tom yam sauce, will leave you craving for more.
Main Course
Ingredients
Pattaya Style Crispy Fish
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.01
Cost per Serving
Food Cost Margin
Crispy Fish
Sea Bass
/kg
1.0 kg
0%
Corn Flour
/g
100.0 g
0%
Salt
/g
10.0 g
0%
Pepper
/g
5.0 g
0%
Tom Yam Sauce
Coriander Stem, chopped
/g
10.0 g
0%
Onion, chopped
/g
25.0 g
0%
Fermented Shrimp Paste (Cinchalok)
/g
50.0 g
0%
Knorr Rock Sugar Honey 3kg
/g
300.0 g
0%
Knorr Lime Flavoured Powder 400G
/g
10.0 g
0%
Pickled Garlic, minced
/g
25.0 g
0%
Ginger Flower, chopped
/g
10.0 g
0%
Cooking Oil
/ml
20.0 ml
0%
Before Serving
Cucumber, shredded
/g
300.0 g
0%
Coriander Leaves
/g
50.0 g
0%
Cooking Oil
/ml
0.0 ml
0%
/
Crispy Fish
-
Sea Bass 1.0 kg
-
Corn Flour 100.0 g
-
Salt 10.0 g
-
Pepper 5.0 g
Tom Yam Sauce
-
Coriander Stem, chopped 10.0 g
-
Onion, chopped 25.0 g
-
Fermented Shrimp Paste (Cinchalok) 50.0 g
-
Pickled Garlic, minced 25.0 g
-
Ginger Flower, chopped 10.0 g
-
Cooking Oil 20.0 ml
Before Serving
-
Cucumber, shredded 300.0 g
-
Coriander Leaves 50.0 g
-
Cooking Oil
Preparation
-
Crispy Fish
- Do a butterfly-cut on fish, marinate with salt and pepper.
- Coat with corn flour.
- Set aside.
-
Tom Yam Sauce
- Heat up oil in sauce pan.
- Sweat onion and tom yam paste till fragrant.
- Add in fermented shrimp paste, rock sugar honey sauce and lime powder.
- Bring sauce to a simmer.
- Fold in pickled garlic, ginger flower and coriander stem.
- Set aside for later use.
-
Before Serving
- Heat up oil in wok, deep fry fish till crispy.
- Drain well and transfer crispy fish to plate.
- Drizzle tom yam sauce over fish.
- Garnish with shredded cucumber and coriander.
- Ready to serve.
