Steaming fish and lime ( ปลานึงมะนาว, Pla nueng manow ), simple recipe you can.
- 1 fish, kind as you want
- 1 garlic
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 lemon lime
- Place fish into dish then add chopped garlic, soy sauce, oyster sauce
- Put it into the case of steaming cooking, or just wrap by film then cook by microwave drying oven.
- Finally, squeeze lime.
Pla rad Prik ( ปลาราดพริก ) literally means “chili-covered fish”. Someone may spell Pla Lad Prik. Actually it is fried fish with tasty paste topping.
- 1 fish, any kind as you taste approximately 500g, washed and scales removed
- 1 tbsp tamarind pulp paste
- 3 tbsp sugar
- 1 shallot, chopped
- 2 garlic, chopped
- 1 coriander, leaves and root
- 2 tbsp fish sauce
- 3 red pepper chili, chopped
- cooking oil, volume enough for deep fry for fish and its paste
- water ( actually it should be found easily in kitchen )
Directions ( fried fish )
- Use knife to slit fish for making indention relates in order that heat can cook whole fish easily.
- Add cooking oil to wok then heat low temperature. Fry fish for one side, it takes approximately 10 minutes. Do not change side to fry to another side until it is fried properly.
- When one side is cooked completely, change to fry another side. It should not take long time as previous side (takes approximately 5 minutes). When both sides cooked. bring out and place into paper in order to remove exceed oil. For more crisp, roast in oven at temperatures 350 °F ( 175 °C ) for 10 minutes.
Directions ( paste for fried fish )
- Add 1 tbsp oil in wok. Heat with low temperature. Then add chili, shallot, coriander root and garlic. Fry together.
- Add tamarind pulp, fish sauce, sugar and 1 tablespoon of water. fry until it boiling. If this paste is too thick, dilute by more water.
- When finished, pour this paste into fried fish. Garnish with coriander leaves.
Tod Maan ( ทอดมัน ). Perhaps you may found this snack is sold on the streets of Thailand.
- 1/2 cup (120 mL) vegetable oil (for frying)
- 1 tbsp (15 mL) sugar
- 1/2 tsp (7.5 mL) salt
- 120g green beans
- 360g ground fish or fish paste (pla kuud ปลา ขุด )
- 1 tbsp (15 mL) red curry paste
- 1 egg
- 3 Kaffir lime leaves
- Stack the lime leaves and roll them together into a tube shape. Slice them into thin strips.
- Slice the green beans into very small (½ centimetre ) pieces.
- Mince the fish.
- Mix all the ingredients except the green beans and lime leaves in a bowl.
- Stir until the mixture is smooth.
- Add the green beans and lime leaves to the mixture and stir again.
- Add the oil to a frying pan and heat to a medium temperature.
- Drop a tablespoon of the mixture into the pan and flatten slightly. When the bottom is cooked, turn over.
- When cooked on both sides, place on a paper towel to drain any extra oil. Continue with the rest of the mixture.
- Eat with sweet and sour sauce.
- You can change from fish to shrimp. It will be call “Tod Mann Kung” ( Kung means shrimp ).
Chuu Chee Fish ( ฉู่ฉี่ปลา ) is whole fish in kaeng chuu chee curry paste.
This very tasty distinctly Thai fish dish. This recipe serving for 4 persons.
- 650g whole bream or similar fish
- 1 metric cup vegetable oil (reserve 1 tblsp for stir-frying curry paste)
- 1 tsp kaeng chu chee ( แกง ฉู่ ฉี่ ) curry paste
- 6 dried Kaffir lime leaves
- 1 metric cup coconut milk
- 1 tbsp fish sauce
- 1 tsp sugar
- fresh cilantro
- fresh red chili peppers
- In a wok or large frying pan, over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about five minutes.
- Lower heat and, using tongs, gently turn fish over.
- Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.
- In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.
- Add coconut milk and fish sauce. Simmer for about five minutes.
- Add sugar and simmer for another five minutes.
- Taste to see if extra coconut milk, fish sauce, or sugar is required.
- Pour sauce over fish and garnish with cilantro and chopped chili peppers.