| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
|
Fish; about 1 lb |
|
|
White wine (preferably rice wine) |
|
|
Plain flour |
|
|
Oil for deep frying |
| 3 |
tb |
Kratiem (garlic); finely slivered |
| 1/4 |
c |
Prik chi fa (Thai Jalapenas); thinly sliced |
| 1/4 |
c |
Prik chi fa daeng (red Jalapenas); thinly sliced |
| 1/4 |
c |
Hom daeng (shallots; or other onions); thinly sliced |
| 1/4 |
c |
Bai phak chi (coriander/cilantro leaves); chopped |
| 1/4 |
c |
Nam pla (fish sauce) |
| 1 |
tb |
Palm sugar |
| 1/4 |
c |
Bai horapa (sweet basil leaves); chopped |
INSTRUCTIONS
SAUCE
Date: Sat, 15 Jun 1996 14:34:34 -0700
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
This can be made with any fish. Personal choices would be catfish, sea bass
or salmon.
Thai preference would be to gut and clean the fish, but leave the head on.
You may of course prefer to remove the head, even to use fish fillets...
cut three or four slashes in the sides of the cleaned fish, and sprinkle
with the rice wine. Dust liberally with the flour, and deep fry in hot oil
until crispy.
Meanwhile, in a saucepan, or second wok, add a little oil to the hot pan,
and stir fry the chilis and onions until fragrant. Add the fish sauce, and
bring to a gentle boil. Stir in the sugar and continue stirring until the
sugar is dissolved. add the coriander leaves, and stir occasionally until
the sauce is slightly reduced (about 5 minutes).
Remove from the heat, and transfer to a sauce jug. Add the basil leaves
when cool.
The fish, on a serving platter, and accompanied with a basket of khao niao
(sticky rice), and the jug of sauce is presented to the diners, with the
usual Thai table condiments (notably nam pla prik - chilis in fish sauce).
Normally diners break off small pieces of the fish with chopsticks and
transfer them to their plate, make the morsel into a ball with a little
sticky rice and dip it into the sauce before transfering it to the mouth
with the right hand... left handed diners and those feeling more
comfortable could of course use a fork and spoon...
CHILE-HEADS DIGEST V3 #014
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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