Thai snake head fish recipe

I'm not sure you'll find snake head fish here, so we'll have to try this with any white fleshy fish I reckon. It's the typically Thai flavours of the sauce that are so important and the crispy fried skin of the fish that gives the deliciously satisfying texture on the tongue. Ooh - and if you can find half a thing of bamboo you could use it as a plate! [caption id="attachment_664" align="alignleft" width="600" caption="Snake-head fish"]
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[/caption] Fry the fish - veg oil - or why not try coconut oil if you have some - much healthier. Or olive oil. Make sure the oil's really hot before putting the fish in and be careful to not let the skin stick to the pan. When it's fried, put it to one side. Now chop up: 1 tblespn of galangal and another tblespn of ginger, or 2 of ginger (grated) 1 tblespn of lemongrass 2 shallots, chopped finely 2 red chillis, small - sliced then crushed in a pestle & mortar 2 tblespns of coconut milk Then put a little more oil in a wok, and put in the mixture and fry until the wafting of lovely flavours begins. Then add 1 tblespn of soya sauce and a spoon of sugar. Then the Thais add monosodiumglutamate MSG) but we're not going to do that, we'll just add a bit of a crumbled stock cube instead. Not too much. Simmer all this for a bit then pour over the fish!
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