| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Thai, Seafood |
1 |
Servings |
INGREDIENTS
| 8 |
|
Cloves garlic chopped finely |
| 1/4 |
c |
Coarsely chopped green prik chi fa |
| 1/4 |
c |
Coarsely chopped red prik chi fa |
| 1/4 |
c |
Thinly cliced green onions (scallions/spring onions) |
| 1/4 |
c |
Chopped coriander [cilantro] including the roots if poss |
| 1/3 |
c |
Fish sauce |
| 3 |
tb |
Palm sugar |
| 3 |
tb |
Lime juice |
| 1 |
ts |
Freshly ground black pepper |
| 6 |
|
"kaffir" lime leaves; torn (or about a teaspoon of lime zest) |
| 1/4 |
c |
Chopped sweet basil leaves |
| 3 |
tb |
Cooking oil; about |
INSTRUCTIONS
SAUCE INGREDIENTS
In Thai "kimao" means drunk. However unlike the Chinese "drunken" dishes,
which are marinated in alcohol, Thai "kimao" dishes are eaten by drunks -
i.e. they are traditional bar food. Sometimes, like this one, they are
believed to "put a lining on your stomach" to allow you to drink more.
Whatever the origin this is an interesting treatment for a whole fish. You
can use any sort of fish. You want one weighing about a pound. Thais leave
the head on.
The chillis used in this are a large chilli called prik chi fa in Thai.
Jalapenos are probably the nearest equivalent if you can't get the Thai
chillis.
The fish is cleaned, the sides slashed and the fish is either dredged in
flour or coated with a light batter, and then deep fried in fairly hot oil
for about five minutes each side. The fish is then removed to a large plate
or serving platter.
Sauce method:
In a medium skillet on medium heat, heat the oil, then add the blended
ingredients, stir continuously for about 3 minutes. add the lime leaves and
the basil, and cook for a further 2 minutes.
Pour the sauce over the fish to serve.
Special thanks to - Muoi Khuntilanont. Posted to MM-Recipes Digest V4 #191
by Grayson Mathews <gmathews@uclink4.berkeley.edu> on Jul 24, 1997
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