(3-Flavored Fish – Thai)
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"
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
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.
Special thanks to Muoi Khuntilanont.