Fried fish with sweet sauce

Fried fish with sweet sauce

Pla thot nam pla wan

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 fish, for frying, about 800 g, (see Note)
vegetable oil, for deep-frying
2-3 tablespoons new vegetable oil
6 small dried chillies
8 shallots, finely sliced lengthwise
or equivalent fried red onion flakes
4 medium-sized garlic cloves, finely sliced lengthwise
3 tablespoons palm sugar
1 tablespoon fish sauce
1/2 tablespoon tamarind water
coriander leaves and red chillies, soaked into flower shapes, for garnish

Method

  1. Clean, scale and slash the fish and pat it dry thoroughly. Fry as in Pla rat phrik, pouring out the oil and wiping the wok. Place the fish on a serving plate. Heat new oil in the wok and throw in the bird’s eye chillies, cooking them until crisp. Remove, drain and keep aside for garnish. Put in the sliced shallots and fry carefully until brown and crisp without letting them burn. Remove, drain and keep aside, then put in the sliced garlic and repeat the process. Leave a little flavoured oil in the wok.
  2. Mix together the sugar, fish sauce and tamarind water. Using the wok in which the chillies etc. have fried, pour in the tamarind water mixture and bring it to the boil. Check the balance of the flavours, adjusting them if you wish (the emphasis should be on sweet), then allow to simmer gently, stirring until the sauce has thoroughly melded and thickened a little. Pour the sauce over the fish and top with all the crisp-fried ingredients. Garnish with coriander leaves and chilli flowers.

Fish

  • E.g. snapper, bream, mackerel, sea perch, emperor, blackfish, dart, dory.
Tags:
SBS
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