Hot and Sweet, Crispy Fried Sea Bream
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
1 2lb sea bream
1 red onion, thinly sliced
4 green chiles, sliced
3 cloves of garlic, finely chopped
3 inches ginger, sliced
2 tbsp sunflower oil
1/2 cup Thai sweet chili sauce (see below)
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 cup chicken broth
Thai Sweet Chili Sauce:
12-15 small red chiles pounded into a paste
1 cup sugar
3/4 cup rice vinegar
2 tsp salt
1/4 cup water
Cut 4 diagonal slices in each side of the fish and rub with salt, then allow to set for 15 minutes before coating with flour. Set aside.
Fry the onion, chiles, garlic and ginger in the sunflower oil until the onions are soft. Add the Thai sweet chili sauce, oyster sauce, soy sauce and chicken broth. Boil for 2 minutes and keep warm.
Deep fry the fish in the peanut oil on both sides until golden brown.
Thai Sweet Chili Sauce
Put everything in a sauce pan, bring to a boil and simmer for 5 minutes. Set aside to cool. Store in the refrigerator.