Pan-Fried Thai Fish

From Real Cooking

Cookbook

Author(s): Nigel Slater

Page 41

Cuisine: Thai

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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8 years ago

★ ★ ★ ★ ★ 4/5

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Quite good this was.

Slater asks for shredded lemon grass. Hand-cut "shredded" was a bit too chewy. Usually lemongrass is minced. I wonder if he means microplaned?
Shakes of soy sauce and rice wine? I used 1/4 teaspoon and suspect that 1/2 teaspoon would be better, since the sauce was tasty and a bit more would have been nice.

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