Pla Lat
Pla Lat (3-Flavored Fish – Thai) Posted by WingsFan91 at recipegoldmine.com 11/15/2001 4:43 pm A traditional treatment for fish that simply contrasts sweet, hot and sour flavor ele...
Ingredients
- 2tablespoonchopped shallots (purple onions)
- 1tablespoonchopped garlic
- 1tablespoonprik ki nu daeng (red "birdseye" chiles), sliced
- 2tablespoonfish sauce
- 2tablespoonpalm sugar
- 2tablespoonlime juice
- 2tablespoonfish stock
Directions
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Pla Lat (3-Flavored Fish – Thai) Posted by WingsFan91 at recipegoldmine.com 11/15/2001 4:43 pm A traditional treatment for fish that simply
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Again this is traditionally cooked in a large deep wok, though unlike pla jian it is cooked at very high heat
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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
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First the simple part: deep fry about a pound of mackerel or whiting, preferably with the heads on, in smoking hot peanut oil until the skin
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Place it on a serving platter
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Sauce 2 tablespoons chopped shallots (purple onions) 1 tablespoon chopped garlic 1 tablespoon prik ki nu daeng (red "birdseye" chiles), slic
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Pour off the oil, leaving only a thin film on the pan
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Return half the shallots and garlic to the pan, and add the other ingredients