Thai Deep-Fried Sea Bass served in Betel Leaves | Mieng Pla Ka Pong |เมี่ยงปลากะพง

View my cooking tutorial below:

Deep-Fried Sea Bass in Betel Leaves | เมี่ยงปลากะพง (Mieng Pla Ka Pong)

Preparation time: 20 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients:

- 500 g sea bass, filleted and cut into 1-inch cubes (18 oz)

- 1/2 cup frying flour/all-purpose flour/tempura batter flour (2 1/2 oz)

- 1 liter deep-frying oil

- 2 tbsp fish sauce

- 4 tbsp palm sugar

- 1/2 cup roasted peanuts (2 1/2 oz)

- 1/2 cup ginger, diced into 0.5 cm pieces (2 1/2 oz)

- 1/2 cup lime, diced into 0.5 cm pieces (1 1/2 to 2 limes) (2 1/2 oz)

- 1/2 cup shallot, diced into 0.5 cm pieces (2 1/2 oz)

- 1/2 cup shallot, sliced (for deep-frying) (2 1/2 oz)

- 3-4 bird's eye chilies, chopped

- 3-4 stalks of lemongrass, finely sliced

- 20 betel leaves

Cooking Instructions:

1. Prepare the Fish:

- Fillet the sea bass and cut it into 3/4 to 1-inch cubes.

- Mix the fish cubes in the flour, toss until well coated, and set aside.

2. Fry the Shallots:

- Heat the oil for deep-frying to 150°C (300°F).

- Deep fry the sliced shallots until they become golden brown.

- Remove the shallots from the oil and drain the excess oil on paper towels.

3. Fry the Fish:

- Use the same deep-frying oil, but make sure the temperature has risen to 160°C (320°F).

- Fry the fish fillets until they turn light golden brown, which should take about 3-4 minutes.

- Remove the fillets from the oil and rest them on an oil strainer to maintain their crispy texture.

4. Make the Sauce:

- Melt the palm sugar in a low-warm pan for about 2 minutes.

- Add the fish sauce and mix well. Let it cool down.

5. Prepare the Herb Salad Mix:

- Mix the diced ginger, lime, shallot, lemongrass, chilies, and peanuts together.

- Pour the sauce mix over the herb salad mix.

Plating:

1. Place the fried fish fillets on a serving plate.

2. Pour the herb salad mix over the fish.

3. To serve, fold the betel leaf into a cone-like shape and fill it with a bite-sized portion of the fish and herb salad mix.

Enjoy your Deep-Fried Sea Bass in Betel Leaves! 🐟🌿