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  1. #1
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    Thai Fish for Fish & Chips?

    Instead of having to buy imports, anyone has experience with a local fish for decent Fish & Chips?

    And talking of it, your favorite batter?

    I heard white snapper is not too bad. Has to be a fish that comes in chunky pieces ...

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    White snapper is good and a good chunk of beer in your batter fluffs it up nice.
    Last edited by The Fresh Prince; 27-04-2009 at 01:06 PM.

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    Some go with soda water instead of beer, but cold soda water ... am still experimenting for the perfect batter.

    The fish though's the issue so far ...

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    Have you tried Tiapilia? I can't remember what the texture was like so not sure if its suited to fish and chips. I do remember liking the fish though.

  5. #5
    Eric
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    Many use Jon Dory for fish & chips on their menus in Bangers; even claiming it's cod

    I know others also use Tiliapia

    Whether local or not it's certianley the cheapest and I find the John Dory the best substitute; it's around 110 b per kilo from Siam Food Services if I remember correct

  6. #6
    Eric
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    Quote Originally Posted by The Fresh Prince
    Have you tried Tiapilia? I can't remember what the texture was like so not sure if its suited to fish and chips. I do remember liking the fish though.
    We used to use that a the last place - ended up making Fish fingers out of it for any finger food or buffet gigs.

    Found the Dory better, though still a question of peoples different tastes

  7. #7
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    SFS does have a large selection of fish, but I would eat no Thai fresh water fish, but SFS does do a Bali importation on a 2 day order and the fish came to me iced well and cold and 2 days out of the water, I got Mahi Mahi and an Tuna Loin and they were both very good.
    Mahi Mahi does not freeze well and I have always caught it myself, but can't do so here.

  8. #8
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    Yeah beer batter nice and thick with pepper and salt is good. Best to put the fish in flour first so it is dryand you get a nice thick coating of battr mm mmm mmm hungry now.

    The river cobbler is cheap but is farmed and not huge on flavour.

    Mark

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    Eric
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    Here's an extract from SFS's product list, should give you an idea of whats available and pricing at wholesale






  10. #10
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    Excellent GB, many thanks for that list!

  11. #11
    Eric
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    No probs,

    Happy to help

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    Yes, My order is on its way from BKK and will be in here at 1800 tonite.
    But I buy the salmon for a lot less than 6 or 700 a kilo and do my own smoking, I have 3 whole salmon at about 150 a kilo and 10 kilo of 3 cm thick ribeye steaks and a case of Canadian bacon for 180 a kilo, that is cheaper than I can make it.

    I have done business with them for 7 or 8 years now.

  13. #13
    Eric
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    Or you could try Span Marine, they have tiliapia








  14. #14
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    Ran into another problem.

    It has to be peanut oil for the frying, but don't expect any of the supermarkets in Bangkok to sell peanut oil!

    Maybe Villa Market or Gourmet Market?!?!

  15. #15
    Eric
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    Fuck me, do you want us to go and buy from the shop and deliver too?

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    Quote Originally Posted by absolutely Bangkok
    It has to be peanut oil for the frying,
    You ain't going to get peanut oil in Thailand, you will have to use rice bran oil as that is as close as you will get.
    Thai use 10W40 in most of the street stall shit.

  17. #17
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    Regarding the fish, one of my favourite takeaways in Aus is barramundi in breadcrumbs & chips. Barramundi is known as pla kapong in Thai.

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    Quote Originally Posted by blackgang View Post
    Quote Originally Posted by absolutely Bangkok
    It has to be peanut oil for the frying,
    You ain't going to get peanut oil in Thailand, you will have to use rice bran oil as that is as close as you will get.
    Thai use 10W40 in most of the street stall shit.
    Called Villa Market, they say they have it but don't know the price ... My guts tell me they don't have it. Rice oil will have to do then!

    Some "authentic" F&C shop use canola oil ... Am not yet giving up on peanut oil ...

  19. #19
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    Quote Originally Posted by blackgang View Post
    Quote Originally Posted by absolutely Bangkok
    It has to be peanut oil for the frying,
    You ain't going to get peanut oil in Thailand, you will have to use rice bran oil as that is as close as you will get.
    Thai use 10W40 in most of the street stall shit.
    Last time was 20/50 for diesel engines (cheaper by a tad).

  20. #20
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    GB. The John Dory you refer to being used in BKK is almost certainly not John Dory but Pangasius (a farmed fish from Vietnam for which the trade name in Asia is Dory). The real John Dory would be expensive like Cod as would need to be imported.

    This Pangasius fish is distributed throughout the world under various names as they try to appeal to different markets. I know it is the fish they use in the chippy in soi 23 which is on their board as Dory (correctly so, but many people assume it is John Dory)

    AB. Not sure why you wish to use peanut oil for F&C? Most chippies in UK use palm/groundnut/vegetable oil or beef dripping.
    Hope this helps
    Last edited by ossies; 28-04-2009 at 11:04 PM.

  21. #21
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    Quote Originally Posted by ossies View Post
    GB. The John Dory you refer to being used in BKK is almost certainly not John Dory but Pangasius (a farmed fish from Vietnam for which the trade name in Asia is Dory). The real John Dory would be expensive like Cod as would need to be imported.
    In Oz they sell it as Basa or Freshwater, some pricks palm it of as John Dory at a much higher price, but there has been a crackdown on dodgy fish branding recently

    Pangasius - Wikipedia, the free encyclopedia

    Some unscrupulous sellers here have marketed Nile Perch as Barramundi as well, similar look, but taste is worlds apart

    Nile perch - Wikipedia, the free encyclopedia

  22. #22
    Thailand Expat Bobcock's Avatar
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    Quote Originally Posted by The Fresh Prince
    White snapper is good and a good chunk of beer in your batter fluffs it up nice.
    Into fluffing are you?....bit of a fluffer...eh eh??

  23. #23
    Eric
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    Quote Originally Posted by ossies
    GB. The John Dory you refer to being used in BKK is almost certainly not John Dory but Pangasius (a farmed fish from Vietnam for which the trade name in Asia is Dory). The real John Dory would be expensive like Cod as would need to be imported.
    Yes, it is. thanks for highlighting that point - I forgot; it blantanly says that on the Packs the fillets come in

  24. #24
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    Pangasius Bocourti was A snake head my wife bought cooked in the Big C store and brought home yesterday and ate for supper, I eat no fresh water fish in Thailand, but we did have a bunch of snake heads that we sold a few years back, before the drought that damn near dried out our pond so I haven't seen any need to restock as long as that will happen again,
    There appears to be between 1 and 2 meters of silt in the pond bottom and I might build a small dredge to clean it out and maybe go on down a little as it was below ground water table when it was first dug by the government for irrigation water for the village, then abandoned and gave back to my Mother in law.

  25. #25
    Member beano's Avatar
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    Why don't you eat freshwater fish in Thailand BG?
    If you know where it comes from it should be ok?
    I haven't in the past but was going to try some Gourami recipes this year, the wife catches them herself in local lakes and ponds.
    Shit, just noticed the threads been dead for a week.... oh well.
    And the end of the fight is a tombstone white with the name of the late deceased,
    And the epitaph drear: "A Fool lies here who tried to hustle the East.

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