Thai · Dinner
Sweet Chili Fried Fish (Low-Chol)
White fish fillet is coated in a light cornstarch batter, fried until crisp, then tossed in a glossy sweet chili sauce built from garlic, chili and lime. Served over jasmine rice with cilantro and scallion, it stays low in cholesterol and saturated fat by using lean white fish.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
389Calories
37.2gProtein
9.7gFat
36.8gCarbs
4.8gSugar
1.9gFiber
1124mgSodium
77mgChol
1.5gSat Fat
621mgPotassium
48mgCalcium
1.1mgIron
1.7mcgVitamin B12
11mgVitamin C
low-cholesterol
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Pat fish strips dry, season with salt and white pepper, let rest 5 minutes for the surface to dry before coating.
2
Dredge
Coat fish strips evenly in cornstarch, shaking off excess, until completely covered.
3
Fry
Heat vegetable oil to 350°F (175°C) over medium-high heat and fry fish 3–4 minutes, turning once, until golden and flakes easily.
4
Simmer
Sauté minced garlic and sliced chili 30 seconds over medium heat until fragrant, add fish sauce, brown sugar and lime juice, simmer 2 minutes until glossy.
5
Plate
Spoon rice onto a plate, top with glazed fish, scatter scallion and cilantro over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1/2 cup60g cornstarch
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp2 tbsp vegetable oil, for frying (only ~10% absorbed)
- 4 cloves4 cloves garlic
- 22 fresh red chili
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 2 tbsp2 tbsp lime juice
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1 1/2 cup280g jasmine rice, cooked
