It is not uncommon to find this dish - Crispy fish - in places along the Thai coastline, where it’s served with different kinds of sour salads. Sometimes it’s Som Tam and sometimes it’s made from green shredded mango with a warm, hot and sour dressing. Wonderful!
To hang out your fish to dry in the salty air is also an Asian tradition. It enhances and concentrates the flavor of the fish.
Besides this it was also part in one of the dishes I made for my Masterchef audition.
- Heat your oven to 120°C/240°F. Leave the wire rack in the middle of the oven.
- Pat the fish dry with some kitchen paper.
- Rub them generously with sea salt.
- When the oven is warm, put the fish directly on the wire rack so that the air can circulate around them inside the oven. Place a tray under the wire rack to collect anything dripping from the fish.
- Leave the fish in the oven for 20 min until they are fairly dry.
- Heat the oil to 180°C/355°F in a pan with a thick bottom.
- Chop the fish into very fine pieces.
- Put the chopped fish into the oil and turn it around a couple of times so that it sticks together and gets golden on all sides.
- Take the fish out of the pan and let it rest on some kitchen paper so the excess oil drips off.
- Serve the fish warm with a hot and sour salad, such as Som Tam or a version of it made from green mango, and rice.