- Lin - 1 piece
- Vegetable oil - 100 milliliters (2 tablespoons - for sauce)
- Salt - 0.5 teaspoons
- Pepper black ground - 1-2 Pinch
- Lemon - 1 piece (juice of half a lemon is needed for fish, the other half for sauce)
- Basil leaves - 30 Grams
- Chili pepper - 1-2 pieces (peppers long about 2 centimeters)
- Flour - 2-3 Art. spoons
- Tomato paste - 1 st. a spoon
- Curry paste - 1-1,5 Art. spoons
- Water - 100-150 milliliters
We begin to prepare the line. We will lower it in hot water for a couple of minutes in order for the mucus and stale scales to come off. Then gut the carcass and rinse thoroughly. Make beautiful cuts throughout the carcase. We rub the fish with a mixture of salt and pepper and pour the juice of the lemon juice. We put a frying pan with a small amount of oil for medium heat, add basil leaves and chopped chili. Toast them to a crust and remove from the frying pan - we got a fragrant oil, in which we will fry the fish. We drop the linen in a flour and put it on a frying pan. Fry the line from all sides to a beautiful ruddy crust. Now let's start preparing the sauce. In a small saucepan pour 1-2 tablespoons of oil, add curry paste and tomato paste. Extinguish on average fire for one and a half to two minutes. Pour into the saucepan water, juice of half a lemon. Add sugar. Mix, try and add a little salt to taste. We cook for several minutes. Pour ready-made fish sauce ...
Servings: 1-2