Pla Lat (three Flavoured Fish)

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John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood	Thai	Fish	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 19 Calories From Fat: <1 Total Fat: <1g Cholesterol: <1mg Sodium: 13.2mg Potassium: 74.6mg Carbohydrates: 4.4g Fiber: <1g Sugar: 1.5g Protein: <1g