Sep. 23rd, 2013

kitchenklutz: knife and onions (knife and onions)
I've got a couple of acquaintances who are pescaterians -- that is, vegetarians who will also eat fish -- and as it turns out, my culinary experiments to date have sadly neglected fish. So this evening, I cracked open one of my favorite Thai cookbooks and decided to adapt a recipe.

The basis for tonight's experiment was plah toht kamin -- fried fish with turmeric. I wanted to go a little bit further than the recipe did, though, and so I stole some spicing ideas for the breading from a completely different source of southern style. The American South!

The result was surprisingly delicious (although, being unable to find catfish, I went with tilapia instead).

Tilapia Fillets Fried With Turmeric, Southern Style )

I made this with a pound of frozen tilapia fillets, suitably defrosted in my fridge during the day, and it turned out amazing. The fish was tender enough that it nearly fell apart on my fork, and the combination of the marinade and the spiced breading was multilayered and memorable. I would serve this dish with or without any dip -- it's just that tasty, for my palate.

I'll definitely be making it again!

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