2013 Firehouse Chilli, all rights reserved. I Business No: 37252563526 I International Phone: ++61 3515226071 I Email: admin@firehousechilli.com
World's Hottest Chili Peppers
A Different Kind Of Global Warming
Click to World Hottest Chili Peppers Product Page
Shopping Cart
World's Hottest Chili Peppers Best Recipes
Carolina Reaper Chili Pepper &Thai Drunken Fish.This fish recipe is worthy of the term "gourmet" for all of its wonderful flavor and richness, as well as the spectacular presentation it makes.You can also use Trinidad Scorpion Moruga, Ghost Chili, Brain Strain, 7 Pod, Douglah and Jonah Chili Pepper for different flavors and heat.
This recipe for fried fish has quite a descriptive name: it's called "Drunken Fish" because it is usually served in Thai bars - like pub food in the West. But don't even think it tastes anything like our typical "pub grub"! In fact, this fish recipe is worthy of the term "gourmet" for all of its wonderful flavor and richness, as well as the spectacular presentation it makes. Any type of whole white fish can be used, including talapia, sea bream, rainbow trout, snapper, etc... And accompanying the fish is an exquisite Thai sauce that's guaranteed to make your taste-buds dance all night long!

•1 cleaned whole fish, such as talapia, rainbow trout, sea bream, snapper, etc...
•1/2 tsp. salt
•1 Tbsp. or more fresh lime juice
•1/2 cup white flour
•1 to 1 1/2 cups canola, sunflower, or other oil
•garnish: tomato and cucumber slices, plus handfuls of fresh basil and/or coriander
•6 cloves garlic
•juice of 1 lime (about 1/4 cup)
•1/2 tsp. white or black pepper
•3-4 spring onions, sliced
•1/2 loose cup fresh coriander (including stems)
•3 Tbsp. fish sauce
•3 Tbsp. palm or brown sugar
•4-5 lime leaves, snipped into slivers with scissors (available frozen at Asian food stores)
•1/4 cup fresh basil
•1/4 cup coconut or other good-tasting oil (a good-quality olive oil may also be used)
•1-2 teaspoons of Carolina Reaper Chili Pepper powder
•2 Tbsp. water

Prep Time: 15 minutes
 Cook Time: 10 minutes
Total Time: 25 minutes
 Yield: SERVES 2
1.Rinse the fish and pat dry. Using a sharp serrated knife, make 3-4 vertical cuts along each side (see photo). Though not authentic, you can remove the head and tail if desired.

2. Squeeze about 1 Tbsp. of lime juice over the fish, then sprinkle salt over. Be sure to do both sides. Set aside while you prepare the sauce.

3. Place all sauce ingredients in a food processor or mini-chopper and process until you have a beautiful bright green paste-like sauce. (You can also use a pestle & mortar for this task, adding the liquid ingredients afterward.)
4.Taste-test the sauce, adding more fish sauce if not salty enough, more sugar if too sour, or more Carolina Reaper chili if not spicy enough.
5.Pour sauce into a sauce pan and set aside until later.

6.Spread flour over a plate or other clean surface. Then dredge the fish in it, turning until it's well coated. Set fish beside the stove, along with tongs and a little absorbent paper or clean tea towel.

7.Pour enough oil into a wok or large frying pan (large enough for the fish) so that oil is at least 1 inch deep. Turn heat on high. When you see bubbles forming on the bottom of the pan, test it by dropping in a small cube of bread - if it begins to sizzle and turn brown, it's ready. If not, the oil needs longer to heat up. When hot enough, carefully place fish in the oil. Turn the heat down to medium, or just above medium.

8. Allow fish to cook at least 3 minutes per side before disturbing or turning it (this will prevent the skin from tearing). Depending on how thick your fish is, it will take 8-12 minutes to cook. Fish is done when the skin is golden-brown and the flesh inside the cuts is white and opaque.

9.Turn off the heat and remove fish from oil. Set it on the paper towel to drain and crisp up. Meanwhile, place sauce over medium heat for a minute or two - just until warm enough to serve. Tip: Don't overheat. If you boil the sauce, you will lose its wonderfully fresh flavor!
10.To serve, place fish on a large plate or platter, and surround it with the sauce. Garnish with slices of tomato and/or cucumber, plus a few sprigs of coriander and basil. Note that the sauce is very strong, so you'll only need a little with each bite of fish. ENJOY!
All Pricing In USD $
firehousechilliweb1001031.jpg firehousechilliweb1009006.jpg firehousechilliweb1001029.jpg firehousechilliweb1001027.jpg firehousechilliweb1001026.jpg firehousechilliweb1001025.jpg firehousechilliweb1001024.jpg firehousechilliweb1001023.jpg firehousechilliweb1001022.jpg firehousechilliweb1001021.jpg firehousechilliweb1001020.jpg firehousechilliweb1001019.jpg firehousechilliweb1001018.jpg firehousechilliweb1001017.jpg firehousechilliweb1001016.jpg firehousechilliweb1110003.jpg firehousechilliweb1001015.jpg firehousechilliweb1005005.jpg firehousechilliweb1005004.jpg firehousechilliweb1005003.jpg
World's Hottest Chili Pepper

Trinidad Scorpion Moruga
Trinidad Scorpion 7 Pot
Carolina Reaper
Trinidad Scorpion Brain Strain
7 Pod Jonah Chili Pepper
Trinidad Scorpion Butch T
Ghost Chili
 Chili Pods, Chili Powder, Chili Flakes,Chili Seeds, Spicy Meat Rubs, Flavored Salts, Spicy Foods and Seasonings
                 Home Of The World's Super Hot Chili Pepper
Firehousechilli all natural spicy seasonings, chili pepper's,hot chili seeds, spicy dips,fiery seasonings and hot chile powders are highly sought after across the world market place. Guaranteed superior flavor, aroma, purity and fiercely HOT!
firehousechilliweb1106004.jpg firehousechilliweb1114003.jpg firehousechilliweb1114002.jpg