Page 90 - Canadian House & Home - xxx 2010

NEW
AS SHOWN ON PAGES 74 TO 80
ONLINE RECIPES 4 6-oz. black cod fillets
Maenam’s Crispy Fried Oysters
with Nahm Jim Sauce
basil
Thai
SERVES 2–4 Sliced fresh chilies (optional)
SHOW 1 clove garlic, chopped Fried shallots (optional)
1–2 small hot chilies, sliced
1 tsp chopped galangal or ginger
ONLY AT 1 tbsp chopped coriander roots or stems 1. Combine tamarind pulp and 2 cups water
in a small pot and bring to a boil. Simmer
Pinch salt 3 to 5 minutes or until pulp is completely
HOUSEANDHOME.COM/TV
4 tbsp lime juice softened. Pass through a strainer, pressing
2 tbsp fish sauce pulp to extract as much liquid as possible.
2 tbsp sugar Reserve water and discard pulp.
2. Combine garlic, coriander root, ginger
Vegetable oil for deep frying and salt in a mortar and pestle or food
½ cup all-purpose flour processor and pound or pulse into a coarse
½ cup cornstarch paste. Add chilies and pound until chilies
1½ tsp baking powder are bruised.
¼ tsp table salt 3. Heat 2 tbsp oil in a small pot or wok over
Lynda Reeves
¾ cup cold soda water medium-high heat. Add paste and fry until
1 egg garlic is golden, about 4 minutes, scraping
12 oysters, shucked the bottom of the pan so nothing sticks.
Add maple syrup or honey and water
1. To make sauce, combine garlic, chilies, and bring to a simmer. Simmer until
coriander, galangal and salt in a mortar and thickened, about 3 minutes. Remove from
pestle and pound into a coarse paste. Stir in heat and stir in ⅓ cup tamarind water
lime juice, fish sauce and sugar. and fish sauce. Keep warm.
2. Add enough oil to a large deep pot to come 4. Heat 2 tbsp vegetable oil in a large non-
Suzanne Dimma up to 1½" deep, but at least 4" below the top stick frying pan over medium-high heat. Add
of the pot. Heat the oil to 375°F (use a frying fish, flesh-side down, and cook 4 to 5 minutes
NEW EPISODES thermometer for accuracy). For best results, or until golden. Flip over and cook another
use a countertop deep fryer.
3 to 5 minutes or until fish is just cooked.
WEEKLY 3. To make batter, whisk flour, cornstarch, Divide among 4 plates and top with warm
baking powder and salt together. Whisk
sauce. Garnish with Thai basil, fried shallots
• Home Tours in soda water and egg. Pat oysters dry with and extra sliced chilies if desired.
paper towels then dip into batter. Deep fry
• Easy DIY about 1-2 minutes or until golden and
• Decorating Advice crispy. Drain on paper towels and serve
immediately with Nahm Jim sauce.
exclusively at
houseandhome.com/tv Maenam’s 3-Flavour Fish

SERVES 4
Tamarind is a tangy fruit pulp available
at Asian grocery stores.

1 8-oz. packet tamarind pulp, torn
into large pieces
2 cups water
½ cup peeled garlic cloves
DIY 3 tbsp chopped coriander root or stems
Michael Penney 3 tbsp chopped ginger
Pinch salt
Sponsored by: ½ cup coarsely chopped seeded hot chilies
2 tbsp vegetable oil
½ cup maple syrup or honey
½ cup water
2 tbsp fish sauce
2 tbsp vegetable oil

88 H&H FEBRUARY 2010 SEE SOURCE GUIDE

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