Category: Chili

1 lb Whole fresh fish, opakapaka or catfish

Vegetable oil, for deep frying

1 Clove garlic, chopped

1 Clove shallots, sliced

1 oz Sliced mild sweet onion, such as Maui

1 oz Carrots, sliced

2 oz Celery, sliced

1 1/2 tbsp Fish sauce, or Substitute low sodium soy sauce

1 1/4 tbsp Fresh lime juice

1 1/4 tbsp Sugar

Chili pepper, to taste

Deep fry fresh fish until golden brown. Set aside. Saute garlic in a hot pan with 1 1/2 tbsp. vegetable oil, until garlic is light brown.



SAUCE: Add shallots, onions, carrots, celery, bell pepper, and chili powder to garlic in pan. Saute for one more minute. Add remaining ingredients and cook a minute longer. Pour mixture over crispy fish.



*Omit or substitute low-sodium soy sauce.



Notes: Keep this recipe for the sauce, if not for the fish. Makes enough sauce for up to 2 pounds of fish.



>Busted by KitPATh for Mc-Recipe 1998-Feb-15 MC-PER SERVING: 299CAL, 8g fat (24% cff).



Recipe by: 1998 (c) Singha Thai Cuisine, Honolulu, Hawaii



Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 16, 1998