Pan Fried River Cobbler in White Wine Fish Sauce
I've used a matured fish sauce in this recipe which is normally used in Thai cooking, it’s available in most supermarkets but you only need a little because it is very salty.
The sauce is quite mild so as to let the flavour of the fish come through
I've also served it up with a carrot and potato mash.
For 2 servings
You will need;
2 – River Cobbler Fillets (or a white fish of your choice)
50 Gm - Butter
1 dessertspoon – Plain Flour
½ teaspoon – Fish Sauce
2 cloves – Garlic
50 Ml – White Wine
100 Ml water
50 Ml – Cream
Freshly Ground Black Pepper
Melt the butter in a pan and add the fish, cook on a medium heat for about 5 minutes each side. Removed the fish and set aside, now add the plain flour and mix into a paste then add the white wine, fish sauce and garlic then mix to a paste again.
Now add the water, mix well and simmer for about 10 minutes to cook out the wine.
Now add the cream and black pepper to taste and re introduce the fish, simmer for another 5 minutes and you’re done.