In a wok get enough oil to shallow fry the fish smoking hot.
Add the fish and stir until thoroughly coated with oil, then add the prepared sauce
(caution, it can splash - you may want to wear eye-protection, or make judicious
use of a splatter guard). Stir fry for about 2-3 minutes, ensuring the fish doesn't
stick to the pan and the pieces are all thoroughly sauced.
Remove to a serving dish and serve with steamed jasmine rice. The usual Thai
table condiments apply (i.e. red chiles in vinegar, green chiles in fish sauce,
powdered red chile and sugar).
Final caution: this cooks quite quickly - don't overcook it or the fish will
become rather hard! It is cooked when you can pry the flesh from the central bone
stem of the steak using the tip of a table knife without undue effort.
You can, if you wish, add a few sliced chiles.
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 3:22 pm.