Spice up this classic Thai dish with deep-fried hake (or other white fish) in a spicy sauce.
Ingredients
- For the Singapore deep-fried hake
- vegetable
oil, for frying - 500g/1lb 2oz
hake, skin removed, cut into 3cm/1¼in cubes salt and freshly ground black pepper - 50g/2oz plain
flour - 50g/2oz
cornflour - 110ml-150ml/4-5fl oz chilled sparkling water
- 2 tbsp groundnut oil
- 2
garlic cloves, chopped - 3cm/1¼in piece fresh
ginger, peeled, finely sliced - 3 red
bird’s-eye chillies, de-seeded, finely chopped - 125ml/5fl oz tomato
ketchup - 75ml/3fl oz sweet
chilli sauce - 75ml/3fl oz
hoisin sauce - 3 tbsp Thai
fish sauce - 75ml/3fl oz water
- 1 tbsp
caster sugar - 2 tbsp chopped fresh
coriander
- vegetable
- For the pad Thai noodles
- 4 tbsp groundnut oil
- 2
garlic cloves, finely chopped - 1 tbsp chopped fresh
ginger - 1
shallot, finely chopped - 2 tbsp Thai
fish sauce - 1 tbsp
tamarind paste - 1 tbsp light
soy sauce - 200g/7oz rice
noodles, soaked in hot water, drained - 150g/5oz fresh
beansprouts - 1 free-range
egg, lightly beaten - ¼ tsp ground white
pepper - 2 tbsp chopped fresh
coriander - 25g/1oz roasted
peanuts, roughly chopped
Preparation method
For the Singapore deep-fried hake, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Season the hake with a little salt and freshly ground black pepper.
Mix the flour, cornflour and a pinch of salt together in a bowl. Whisk in enough sparkling water to form a smooth batter (you may not need all of the water).
Dip the hake into the batter and carefully lower into the hot oil. Fry for 2-3 minutes on each side, or until crisp and golden-brown. Remove from the pan and set aside to drain on kitchen paper.
Heat a wok until hot, add the groundnut oil, garlic, ginger and chillies and stir-fry for one minute. Add the tomato ketchup, sweet chilli, hoisin sauce, fish sauce, water and sugar and bring the mixture to the boil.
Reduce the heat and simmer for 2-3 minutes. Add the hake and coriander and stir until well combined.
For the pad Thai noodles, heat a wok until hot. Add the groundnut oil, garlic, ginger and shallot and stir-fry for one minute.
Stir in the fish sauce, tamarind paste and soy sauce and bring the mixture to a simmer. Add the noodles and stir-fry until warmed through, then add the beansprouts and cook for a further minute.
Push the noodle mixture to one side of the wok, add the egg to the empty side and cook it for 30 seconds. Stir the egg into the noodle mixture and season, to taste, with the white pepper. Stir in the coriander.
To serve, spoon the pad Thai onto serving plates and sprinkle over some of the chopped peanuts. Spoon the Singapore deep-fried hake alongside.