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Recipe from: Colonel Ian F. Khuntilanont-Philpott
A traditional treatment for fish that simply contrasts sweet, hot, and sour flavour elements. Again this is traditionally cooked in a large deep wok, though unlike pla jian it is cooked at very high heat. Therefore, I caution you to use a large skillet or an electric deep frier (though I have yet to see one of them that gets the oil hot enough for the full effect of this recipe).
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 is crisp. Place it on a serving platter.
For the Sauce:
2 tablespoons chopped shallots (purple onions)
1 tablespoon chopped garlic
1 tablespoon prik ki nu daeng (red "birdseye" chillies), sliced
2 tablespoons of fish sauce
2 tablespoons of palm sugar
2 tablespoons of lime juice
2 tablespoons of fish stock
In a small saucepan, sauté the garlic and shallots in a little oil, then remove and set aside. Pour off the oil, leaving only a thin film on the pan. Return half the shallots and garlic to the pan, and add the other ingredients. Stir to dissolve the sugar and then simmer to thicken the sauce. Add the remaining shallots and garlic, stir until heated through, then pour it over the grilled fish.