Sunday evening post climbing (tomorrow’s feature) Pete, Jesse, and I returned to the House of Rock to make some food. We opened up my new Essential Asian cookbook, flipped to “Laos and Cambodia” and found a recipe for Spicy Fried Fish. The basic premise was such. Cut up some white fish, coat with egg and a flour-cumin-coriander mix and then fry in oil. Separately make up some hot sauce and serve.
The strange thing was, the sauce wasn’t spicy. It didn’t even have any spicy ingredients in it.
spring onion (scallions)
please tell me where the ‘hot’ is suppose to come from.
Anyway, here are some photos.
Pete taking control of the frying pan.
A shot with strange perspective that looks more like a mini-mike d standing on the counter next to a giant Jesse. Jesse meanwhile is contemplating the inner workings of a cheese grater.
This is the start to the spicy sauce that wasn’t very spicy.
The final product in all its glory!
I would give this dish the following rock climber ratings:
Really, the ‘difficult’ rating might be biased. The dish wasn’t hard to prepare, it was just annoying. I really don’t enjoy putting batter on fried foods pre-frying. Maybe there’s a better way to do it, but my way always ends up with my hands covered in batter and my egg and flour mixtures running out prematurely.
It was tasty, but I don’t think I’ll try it again.