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Spicy Pan-fried Fish

- Serves 4

This is one of the first appetizers I tried to make as a young chef and it's one that has stuck with me all these years. Fish marinated in a spicy homemade sauce made with tomatoes, garlic, cashews and plenty of red chilies - this recipe is fried fish at a whole new level.

Image by Luisa Brimble
Ingredients for Spicy Pan-fried Fish

  • 500g boneless white fish fillets, cut into large pieces

  • 1/2 lemon

  • 1 teaspoon salt

  • 10 dried red chillies, deseeded and soaked in 1 cup water

  • 1 teaspoon red chili powder

  • 200g Roma tomato, chopped

  • 3 cloves garlic

  • 10 cashew nuts

  • 2 tablespoons white vinegar

  • 4 tablespoons coconut oil

Recipes

1. Rub fish all over with lemon juice and sprinkle with 1/2 teaspoon salt. Set aside for 15 minutes.
2. Meanwhile, place the rest of the ingredients except oil in a blender and blend until smooth. 
3. Heat 2 tablespoons oil in a pan, pour ground paste. Cook for a few minutes on medium heat until moisture evaporates and sauce thickens. You may notice oil separating at this point. Cool sauce down.
4. Smear the sauce all over fish and refrigerate for at least 3-4 hours.
5. Heat 2 tablespoons oil in a non-stick frying pan. Fry fish on medium heat for 2-3 minutes on each side until crispy. Serve hot with Thai sweet chili sauce.

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