© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: ปลาอร่อย (translated by Clay Irving)
about 1 pound black pomfret
1 tablespoon salt
oil for frying
Slit belly of pomfret open and scoop out entrails. Wash until clean. Cut a checkered pattern on both sides of the fish. Set aside and let it drain excess water. Mix fish and salt together and let the fish sit for about 10 minutes.
Pour the oil into the frying pan. Place the pan over medium heat. When the oil is hot, add the fish and cook until done with a yellow color. Remove the fish, and let the oil drain from it.
Arrange thinly sliced cabbage and julienned slices of carrot on a plate and arrange fish on top. Dress with limes, carrots, green onions, and serve with prik nam pla.