A traditional treatment for fish that simply contrasts sweet, hot and sour flavor
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 fryer (though I have yet to see one of them that gets the oil hot
enough for the full effect of this recipe).
1 pound mackerel or whiting
2 tablespoons chopped shallots (purple onions)
1 tablespoon chopped garlic
1 tablespoon prik ki nu daeng (red "birdseye" chiles), sliced
2 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons lime juice
2 tablespoons fish stock
First the simple part: deep fry the mackerel or whiting, preferably with
the heads on, in smoking hot peanut oil until the skin if crisp.
Place fish on a serving platter.
In a small saucepan, sauté 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.
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 4:43 pm.