Something Fishy with Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

WHAT is drunken fish? Funnily enough it’s not a down and out pollack that has hit the bottle after falling on hard times!

Actually this is a popular dish in Asia, especially Thailand. It’s called Drunken Fish because it is usually served in Thai bars - like pub food over here.

This fish recipe is worthy of the term ‘gourmet’ for all of its wonderful flavour and richness, as well as the spectacular presentation. Any type of whole white fish can be used, including sea bass, sea bream, rainbow trout or snapper. Accompanying the fish is an exquisite Thai sauce that’s guaranteed to make your taste-buds dance all night.

Rinse the fish and pat dry. Make three or four vertical cuts along each side of the fish. Squeeze lime juice over both sides, then sprinkle with salt. Place six cloves of garlic, the juice of one lime, 1/2 tsp pepper, 3-4 spring onions, 1/2 cup fresh coriander (including stems), 3 tbsp of fish sauce, 3 tsp of brown sugar, 4-5 Kaffir lime leaves (snipped into slivers ), 1/4 cup fresh basil, 1/4 cup coconut oil, 1-2 red chilies and 2 tbsp of water in a food processor and process until you have a beautiful bright green paste.

Taste-test the sauce, adding more fish sauce if not salty enough, more sugar if too sour, or more chilli for spice. Pour the sauce into a pan and set aside.

Spread flour over a plate, then dredge the fish in it, until it’s well coated. Set fish beside the stove, along with tongs and a little absorbent paper.

Pour at least one inch of oil into a wok or large frying pan (large enough for the fish). Turn heat on high. When you see bubbles forming on the bottom of the pan, test 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 the fish in the oil. Turn the heat down to medium. Allow fish to cook at least three minutes per side before disturbing. Depending on how thick your fish is, it will take 8-12 minutes to cook. The fish is done when the skin is golden and the flesh inside the cuts is white and opaque. Turn off the heat and set the fish on the paper towel to drain and crisp up.

Place the sauce over medium heat for a minute or two, until warm enough to serve. Don’t boil or you will lose the fresh flavour.

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.