Title: Singha Siamese Fighting Fish with Spicy Chili Sauce
Categories: Thai, 1mported, Sauce, Seafood
Yield: 2 Servings

1 lb Whole fresh fish; opakapaka
-or catfish
Vegetable oil; for deep
-frying
1 Clove garlic; chopped
1 Clove shallots; sliced
1 oz Sliced mild sweet onion;
-such as Maui
1 oz Carrots; sliced
2 oz Celery; sliced
1 1/2 tb Fish sauce; or Substitute
-low sodium soy sauce
1 1/4 tb Fresh lime juice
1 1/4 tb Sugar
Chili pepper; to taste

Deep fry fresh fish until golden brown. Set aside. Saute garlic in a hot
pan with 1 1/2 tbsp. vegetable oil, until garlic is light brown.

SAUCE: Add shallots, onions, carrots, celery, bell pepper, and chili powder
to garlic in pan. Saute for one more minute. Add remaining ingredients and
cook a minute longer. Pour mixture over crispy fish.

*Omit or substitute low-sodium soy sauce.

Notes: Keep this recipe for the sauce, if not for the fish. Makes enough
sauce for up to 2 pounds of fish.

>Busted by KitPATh for Mc-Recipe 1998-Feb-15 MC-PER SERVING: 299CAL, 8g fat
(24% cff).

Recipe by: 1998 (c) Singha Thai Cuisine, Honolulu, Hawaii

Posted to MC-Recipe Digest by KitPATh on Feb 16,
1998