Name: Pla Lat (Three Flavoured Fish)
Ingredients: 1 lb Mackerel or whiting; preferably with the heads on; 2 tb Chopped shallots (purple onions); 1 tb Chopped garlic; 1 tb Prik ki nu daeng (red "Birdseye" chillies); sliced; 2 tb Fish sauce; 2 tb Palm sugar; 2 tb Lime juice; 2 tb Fish stock

Paul would not surrender his singleness, nor even allow it to be despised. It had its unique advantages of freedom for Christ, and he wants others to join him in it. Singleness was not curse; it was an opportunity. The biblical implication is that sexual intimacy is not an ultimate need for a full and well-spent life. Jesus Christ never experienced it. And when our culture says you can have it all, married or single, it not only contradicts the teaching of Jesus (Matthew 15:19) but makes Him out to be a fool for choosing chastity and claiming to give fullness - mark the word, FULLNESS of joy - to all who trust Him: “That My joy might be in you and your joy might be FULL' (John 15:11).

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood	Thai	Fish	4	Servings

INGREDIENTS

1	lb	Mackerel or whiting; preferably with the heads on
2	tb	Chopped shallots (purple onions)
1	tb	Chopped garlic
1	tb	Prik ki nu daeng (red "Birdseye" chillies); sliced
2	tb	Fish sauce
2	tb	Palm sugar
2	tb	Lime juice
2	tb	Fish stock

INSTRUCTIONS

SAUCE
Date: Sun, 25 Feb 1996 09:14:23 -0500
From: The Meades <kmeade@ids2.idsonline.com> (by way of
Here is an easy one from the Colonel: A traditional treatment for fish that
simply contrasts sweet, hot, and sour flavour elements.
Again this is traditionally cooked in a large deep wok, though unlike pla
jian it is cooked at very high heat.  Therefore, I caution you to use a
large skillet or an electric deep frier (though I have yet to see one of
them that gets the oil hot enough for the full effect of this recipe).
First the simple part; deep fry about a pound of mackerel or whiting,
preferably with the heads on, in smoking hot peanut oil until the skin is
crisp. Place it on a serving platter.
Sauce: In a small saucepan, saute the garlic and shallots in a little oil,
then remove and set aside.  Pour off the oil, leaving only a thin film on
the pan. Return half the shallots and garlic to the pan, and add the other
ingredients.  Stir to dissolve the sugar and then simmer to thicken the
sauce. Add the remaining shallots and garlic, stir until heated through,
then pour it over the grilled fish. Colonel Ian F. Khuntilanont-Philpott
Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand
CHILE-HEADS DIGEST V2 #251
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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