Pla Rard Prik
We've been eating a lot of fish dishes lately. It's just one of those moments when I feel enough of red meat and heavy food, so I stuff my fridge with all kind of fishes, vegetable, soy beans and tofu.
These dish is full of flavors - spicy, tang, sweet rounded it up with a touch of salty with a complement scent of kaffir lime leaves, shallots and garlic. Yum!
Get it fresh from the fish market
- Chose one good size of fish you like. This time the red snapper was smiling at me at the fish stall in Chinatown, so I had her cleaned and brought her home with me.
- Clean it one more time, once it's home, blot it dry with paper-towel, score it on both sides, ready to fry in hot oil
Spicy Thai Chili sauce
- Fresh Thai chili ( as much as you can handle the spicy taste)
- 2 heads of fresh shalot
- 3 cloves of fresh garlic
- 10 leaves of fresh kaffir lime leaf, super fine julienne
Chop up all of these ingredients together except the julienne kaffir lime leaves
- 2 tbsp palm sugar
- 2 tbsp concentrated tamarind water
- 1 tbsp fish sauce
- 2 tbsp water
1. Fry the whole fish in hot oil until perfectly cook - a bit crispy in both side.
2. In a small sauce pan with low heat, melt palm sugar, tamarind, fish sauce and water together until it reaches full bubbles.
3. Add it chopped garlic, shallot, chili and kaffir lime leave.
4. Taste and adjust the taste that suit you. Turn off the heat.
9. Ladle the chili sauce and top it on the fried crispy fish. Serve.
We eat it with plain rice, steamed Chinese broccoli tossed with a little bit of oyster sauce and garlic oil.