| 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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