Deep-fried whole barramundi with three-flavour sauce

Three-flavoured fish is a classic Thai dish, celebrating three beloved Thai flavours – salty, sweet and sour. Throughout Asia, special occasions are often celebrated by serving a whole fish, and this crispy barramundi with three flavour sauce is one of Narin “Jack” Kusalai family’s favourite.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Mid

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The Whole Fish

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 700–800 g whole barramundi, cleaned
• Salt
• 1 cup garlic cloves, woody stems trimmed
• 1 cup eschallots, trimmed
• 2 cups long red chillies
• ½ cup coriander stems
• 1 tsp salt
• ½ cup (125 ml) vegetable oil, plus extra for deep-frying
• ½ cup (125 ml) fish sauce
• 500 g palm sugar
• 1 cup tamarind water
• Fried shallots, fried garlic, lime wedges, Thai basil leaves, fried makrut lime leaves, to serve

Instructions

1. Prepare the fish by cutting three slits on each side, then season each side generously with salt. Set aside on a large plate or tray until needed.
   
2. Combine the garlic, eschallots, chillies, coriander stems and 1 tsp salt in the bowl of a food processor or blender. Blend to a coarse paste and set aside.
   
3. Heat the ½ cup vegetable oil in a large frying pan over medium heat, then fry the paste until aromatic. Stir through the fish sauce, palm sugar, tamarind water and cook, stirring, until dissolved. Bring to a light simmer and cook until the sauce thickens.
   
4. Heat enough oil in a large saucepan or deep-fryer to deep-fry and heat to 180˚C. Use a frying basket or a large spider to shape the fish into a beautiful curve, then carefully lower into the hot oil. Deep-fry until golden and cooked through. Remove from the oil with the spider or frying basket to a wire rack suspended over a tray to drain of any excess oil.
   
5. Transfer the fish to a large serving plate and pour over the 3 flavour sauce. Sprinkle with fried shallots, garlic and fried basil and makrut lime leaves.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Whole Fish

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G