Thai Cream Dory |

Posted on

9 October 2012



Thai Cream Dory


1 kg Cream Dory fish pieces
8 tbsp melted butter
4 tbsp lemon juice
2 cloves chopped garlic
1 tsp garlic paste
2 tsp Thai Seven-Spice seasoning
1 tsp chili powder
1 cup Sami all purpose season flour mix
1/2 cup chopped pecan nuts
1 1/2 tbsp fresh chopped parsley
Pinch of salt and freshly ground pepper
3 tbsp oil


  • <em><strong>PRE-BAKING</strong></em>
  • First coat each Cream Dory fish piece with garlic paste and 2 tbsp lemon juice.
  • Then heat some oil in a large pan.
  • At the side, mix together the flour, 1/2 tsp chili powder and 1 tsp seasoning mix in a large bowl and transfer to a plate.
  • In another bowl, beat up an egg with a pinch of salt and pepper.
  • Place the beaten egg on a slightly deep (but wide) dish.
  • Dip Cream Dory fish pieces in the beaten egg, and then in the flour mixture.
  • Repeat the dipping process (to give you a thicker batter).
  • Fry the coated fish pieces in the hot oil for only 2 minutes on each side or till you can see the coated has been fried a bit.
  • Place on paper towels and keep at the side.
  • <em><strong>BAKING</strong></em>
  • Place the fish in a baking overproof dish.
  • Season with salt, freshly ground black pepper and the Thai seasoning again.
  • Next blend the rest of the chili and Thai spice along with the chopped garlic, butter and 2 tbsp lemon juice.
  • Drizzle half over the fish and keep aside to bake.
  • Preheat the oven at 180 degrees C or 356 degrees F.
  • Bake for for around 15 minutes.
  • After that baste the fish with the remaining spicy butter mix and sprinkle with half of the chopped nuts on top.
  • Bake for a further 10 minutes or until cooked.
  • Sprinkle the parsely and remaining nuts on top.
  • Serve hot with French fries.
Cooks Note

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