Thai Sea Bream with Udon Noodles
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
Ingredients:
1 cup of fresh coriander
3 large cloves of garlic, chopped
2 de-seeded red scotch bonnets
1 inch of fresh ginger sliced
1/3 cup of water
1 tbsp lime juice
1 tbsp soy sauce
2 tbsp fish sauce
2 tbsp brown sugar
1/2 red or green bell pepper, diced
Instructions:
Chop the coriander, garlic, scotch bonnets and ginger in a food processor, about 8 pulses. Put the water, lime juice, soy sauce, fish sauce and brown sugar in a sauce pan and bring to a boil. Add the chopped vegetables and diced bell pepper and cook for about 3 minutes on medium flame. Set aside.
Score fish and squeeze lime juice on both sides and in the cavity. Salt, and allow to rest for about 15 minutes. Pat dry with paper towels. Deep fry the fish in about 1 cup of vegetable oil, 4-5 minutes per side. Garnish with cucumbers, coriander, sliced red peppers and serve with udon noodles.
From cookinginsens.wordpress.com