Thai Golden Fried Snapper with Celery. An Easy and Delicious Thai Seafood Recipe
Thai (Chinese) Celery
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Here is an easy recipe for fried snapper fillet with stir fried Thai celery. It’s ready in about 10 minutes, from start to finish and it makes for a nice light meal.
Thai celery (also known as Chinese celery) is a herb-like vegetable, with a stalk that is no larger than a cilantro stalk, but which packs all the taste of its larger and woodier American relative. It is worth using, if you can find it, and if you cannot, standard issue celery will do just as well, as long as you slice it quite finely.
Thai Stir Fried Sea Bass with Celery
- 1 lb of sea bass fillet, cut into 2 inch chunks (you can substitute any other mild and sweet firm fleshed ocean white fish for the sea bass (snapper), if desired)
- 8 celery leaf sprigs with stalks, cut into 1 inch slices (Thai celery is a thin stalked leafy vegetable, with a taste and smell that is identical to American celery) If you cannot find Thai celery, substitute 2 stalks of regular old celery, and slice very finely.
- 3 or 4 Thai green finger chilies, seeded and cut into 1 inch julienne (these chilies are about 4 or 5 inches long, and about 1/2 an inch thick at the thickest point. They are moderately, spicy – jalapenos would be an acceptable substitute here.
- 4 green onions; cut into 1 inch segments
- 2 Tbls of finely julienned fresh ginger
- 1 Tbls of smashed garlic
- 2 Tbls of soy sauce
- 2 Tbls of Tao Jeow (soybean paste, available at any Asian grocery)
- 2 Tbls of white sugar
- A pinch of MSG
- ¼ cup of water
- ½ cup of vegetable oil
- In a wok or heavy frying pan, heat the oil over medium high heat, and when hot, carefully slide in the fish and fry until just barely cooked through and slightly golden on the outside, about 2 minutes.
- Take the fish out of the oil and reserve the fish to the side.
- Remove all but a couple of Tbls of the oil from the pan, and then add in the garlic, stir frying for about 20 seconds, or until very fragrant - and then add in the fish, the ginger, the water, the MSG, the sugar, the soy bean paste and the soy sauce.
- After all the sauce ingredients have been added, add in the celery, green onion and chili and give it a quick stir fry, for about a minute, or until the vegetables are just slightly softened.
- Taste for seasoning and add more soya sauce if necessary.
Serve with steamed jasmine rice.