Recipe - Singha Siamese Fighting Fish With Spicy Chili Sauce

1 pound Whole fresh fish; opakapaka
or catfish
Vegetable oil; for deep
frying
1 Clove garlic; chopped
1 Clove shallots; cut or sliced up
1 ounce Sliced mild sweet onion;
such as Maui
1 ounce Carrots; cut or sliced up
2 ounce Celery; cut or sliced up
1 One half tablespoon Fish sauce; or Substitute
low sodium soy sauce
1 One fourth tablespoon Fresh lime juice
1 One fourth tablespoon Sugar
Chili pepper; to taste

Deep fry fresh fish until golden brown. Set aside. Saute garlic in a hot
pan with 1 One half tbsp. vegetable oil, until garlic is light brown.

SAUCE: Add shallots, onions, carrots, celery, bell pepper, and chili powder
to garlic in pan. Saute for one more minute. Add remaining ingredients and
cook a minute longer. Pour mixture over crispy fish.

*Omit or substitute lowsodium soy sauce.

Notes: Keep this recipe for the sauce, if not for the fish. Makes enough
sauce for up to 2 pounds of fish.

Busted by KitPATh for McRecipe 1998Feb15 MCPER SERVING: 299CAL, 8g fat
(24% cff).

Recipe by: 1998 (c) Singha Thai Cuisine, Honolulu, Hawaii

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 16,
1998