Text 29298, 74 rader
Skriven 2012-09-07 05:57:36 av Dave Drum (1:261/38)
Ärende: Chile 1555
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pla Rad Prik (Fish in Chilli)
 Categories: Colonel, Seafood, Thai, Chilies
      Yield: 4 Servings

      1    Fish; about 1 lb
           White wine (preferably rice
           - wine)
           Plain flour
           Oil for deep frying

MMMMM---------------------------SAUCE--------------------------------
      3 tb Kratiem (garlic); finely
           -slivered
    1/4 c  Prik chi fa (Thai
           - Jalapenos); thin sliced
    1/4 c  Prik chi fa daeng (red
           -Jalapenos); thin sliced
    1/4 c  Hom daeng (shallots or
           - other onions); thin
           - sliced
    1/4 c  Bai phak chi
           - (coriander/cilantro
           - leaves); chopped
    1/4 c  Nam pla (fish sauce)
      1 tb Palm sugar
    1/4 c  Bai horapa (sweet basil
           - leaves); chopped

  This can be made with any fish. Personal choices would be
  catfish, sea bass or salmon.

  Thai preference would be to gut and clean the fish, but
  leave the head on. You may of course prefer to remove the
  head, even to use fish filets.

  Cut three or four slashes in the sides of the cleaned
  fish, and sprinkle with the rice wine. Dust liberally with
  the flour, and deep fry in hot oil until crispy.

  Meanwhile, in a saucepan, or second wok, add a little oil
  to the hot pan, and stir fry the chilies and onions until
  fragrant. Add the fish sauce, and bring to a gentle boil.
  Stir in the sugar and continue stirring until the sugar is
  dissolved. add the coriander leaves, and stir occasionally
  until the sauce is slightly reduced (about 5 minutes).

  Remove from the heat, and transfer to a sauce jug. Add the
  basil leaves when cool.

  The fish, on a serving platter, and accompanied with a
  basket of khao niao (sticky rice), and the jug of sauce is
  presented to the diners, with the usual Thai table
  condiments (notably nam pla prik - chilies in fish sauce).

  Normally diners break off small pieces of the fish with
  chopsticks and transfer them to their plate, make the
  morsel into a ball with a little sticky rice and dip it
  into the sauce before transfering it to the mouth with the
  right hand... left handed diners and those feeling more
  comfortable could of course use a fork and spoon...

  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand

  Uncle Dirty Dave's Archives

MMMMM

... I never turned to drink. It seemed to turn to me. - Brendan Behan

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