Pla Kapong Kimao
(Deep Fried Fish with Garlic Sauce – Thai)
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
The chiles used in this are a large chile called prik chi fa in Thai. Jalapenos
are probably the nearest equivalent if you can't get the Thai chiles.
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.
8 cloves garlic chopped finely
1/4 cup coarsely chopped green prik chi fa
1/4 cup coarsely chopped red prik chi fa
1/4 cup thinly sliced green onions (scallions/spring onions)
1/4 cup chopped coriander (cilantro) including the roots if possible
1/3 cup fish sauce
3 tablespoons palm sugar
3 tablespoons lime juice
1 teaspoon freshly ground black pepper
6 kaffir lime leaves, torn (or about 1 teaspoon lime zest)
1/4 cup chopped sweet basil leaves
3 tablespoons cooking oil
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.
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 3:28 pm