Kittichai's Crispy Whole Fish in Lesser Ginger Curry

By executive chef Lulzim Rexhepi

For fish:
1.5 lbs whole fish
6 oz Prik King Curry
1/4 cup sliced red onion
1/4 cup young ginger
5 leaves Thai basil
1/4 cup hearts of palm

Method of preparation:                                                                                                         
Score the outside of the fish with a sharp knife and dust fish with all purpose flour.  Fry in a large pot of oil that has been heated to about 350 degrees Fahrenheit.  Cook fish for about 8 minutes, until golden brown.  When the fish is cooked through, remove from oil and drain on paper towel.  Add salt to taste and begin plating.

Ingredients for curry:
3 cans coconut milk
1 can Prik King Curry
2 tbsp fish sauce
2 tbsp palm sugar
1/2 jar young ginger                                                                                                                       

Method of preparation:
In a pot add 1 Tbsp of vegetable oil and sauté curry paste for about two minutes.  Add coconut milk, bring to a boil and simmer for about five minutes.  Add remaining ingredients.

Plating: The curry is spooned on a flat plate, and the fish is just put on top of the curry (do not mix the fish and the curry so that the fish stays crispy).

Optional: Filet the raw fish.  Tie the head and tail of the fish bones so that when deep-fried, they stay in the shape of a curved basket.  Deep fry the cut-up filets separately and plate them inside this basket shape, although the filets could be just plated criss-crossed on top of each other.

Kittichai
60 Thompson St., btwn. Spring St. and Broome St.
(212) 219-2000