Скачать с ютуб Thai Fried Fish |Fried Fish with Spicy Lemongrass Salad Recipe | Keto & Low carb в хорошем качестве

Thai Fried Fish |Fried Fish with Spicy Lemongrass Salad Recipe | Keto & Low carb

Fried Fish with Spicy Lemongrass Salad or “Pla Tod Yum Ta Krai” in Thai is the deep-fried fish topped Lemongrass salad. This lemongrass salad uses a lot of bright flavors like lime juice, hot chilies, shallots and ginger which are healthy ingredients. This recipe is not only tasty but also very good for your health. This recipe uses a whole fish cut in butterfly shape which is normally served in Thai restaurant. You could use fillets and cut in small pieces and served as starter but it is also good as a part of a Thai meal with other dishes. Please enjoy Thai Fried Fish | Fried Fish with Lemongrass Salad! RELATED VIDEO Thai Fried Fish with Sweet Chili Sauce (Pla Rad Prik) Recipe:    • Thai Fried Fish with Sweet Chili Sauc...   Comment below if you have tried cooking it. 00:00 Intro 00:20 Ingredients 02:12 Cooking instruction 03:49 Thai Fried Fish | Fried Fish with Lemongrass Salad or “Pla Tod Yum Ta Krai” is now ready to serve. 03:55 Nutrition ♥Please Like and Subscribe my channel for more delicious recipes!    / @byebyecarb   🍜 Follow us on: Facebook - www.facebook.com/ByeByeCarb Instagram – www.instagram.com/bye_carb/ #keto #thaifriedfish #friedfishwithlemongrasssalad #platodyumtakrai #ketodiet #lowcarb #lemongrass #sugarfree INGREDIENTS ========= 600g sea bass, butterfly cut, cleaned 7g Thai red Jinda chilies, sliced (more if you can handle the heat) 3 tbsp lime juice 2 ½ tbsp Erythritol 1 ¾ tbsp fish sauce 5g ginger, diced 25g or 2 stalks of lemongrass, sliced 15g shallots, diced 10g almond nuts Optional: 10g lime, diced (If you don’t like orange peel, you can drop this ingredient.) Olive oil or your preferred oil for deep frying Some salt to clean fish INSTRUCTIONS ============= Prepare the fish. • Rub salt all over the fish to get rid of fishy smell. Wash fish with water and pat dry. • In a large pan or wok, fill 1/3 capacity with oil over medium high heat. • Grip the fish firmly by the tail and carefully lower, head first, into the pan, making sure to lay it down, tail-side, away from you. Fry until flesh on bottom side is cooked through and skin is deeply browned and crisp, 6-7 minutes. At this point, the fish should glide across the pan when you move the pan. Use fish spatulas to carefully turn fish over. Fry until flesh on second side is cooked through and skin is deeply browned and crisp, 2-3 minutes. Remove from the heat and drain on food blotting paper or strainer. Prepare lemongrass salad • Roughly chop Jinda chilies. Trim lemongrass stalks so only the juicy bottom 6 cm remains, then cut into very thin rounds. Dice shallots, ginger and lime. Set aside. • In a big bowl, stir lime juice, fish sauce and sweetener until sweetener dissolves. Taste the mixture and adjust the seasonings to your liking. • Add chopped herbs to the sauce mixture to make lemongrass salad. To serve • Place the fish on a large platter and top with lemongrass salad. • Scatter chopped almond over the lemongrass salad. Enjoy! **Nutrition is provided at the end of video. **