THAI FISH OIL RECIPES

Steps:

• Use a mortar and pestle to pound the garlic, chillies and ½ teaspoon of salt to a rough paste. Transfer to a bowl and set aside for later. Fill a saucepan or wok to about 1/3 capacity with vegetable oil. Heat over high heat. The oil is hot (325°F or 165°C) when a wooden spoon dipped into the oil forms small little bubbles. Season the salmon with salt and coat in the flour. Then cook in the hot oil for 2-3 minutes or until golden and crispy. Drain on paper towel. Heat 1 tablespoon of oil in a clean wok or large non-stick frying pan over medium heat. Add the garlic chilli paste and stir-fry for 10 seconds. Then add the tamarind, sugar, fish sauce and lime juice. Cook, stirring, for 1-2 minutes or until the sugar has dissolved and the sauce has turned translucent and shiny. Now add in the crispy salmon and the spring onion. Toss until well combined. Transfer to a plate and serve.

Steps:

• Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice — scooping it up and pressing it into the pan, then scooping it up again — for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.