Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Pla Chup Pang Thot (Breaded Fried Fish with Spicy Dipping Sauce) ปลาชุบปังทอด

Recipe from: Thai Cuisine Recipe
Servings: 2

3 cups vegetable oil for frying
1 to 1 ½ pounds whole fish, flounder or similar white flesh
2 whole eggs
1 cup flour
1 ½ cups bread crumbs

Clean and gut the fish. Using a sharp knife score each side of the fish into large diamond shapes. Wash and pat dry. Immerse the whole fish in flour and roll the fish in egg white, then dunk in bread crumbs. Once the bread crumbs stick firmly onto the fish, place the fish in the refrigerator for about 15 minutes before frying. Heat up oil in a frying pan and fry the breaded fish over a medium heat until it is golden brown and cooked. Take the fish out of the hot oil and drain on absorbent paper and serve the fish with julienne raw mango dipping sauce.

Spicy Dipping Sauce
¼ cup nam pla
2 tablespoons sugar
3 tablespoons lime juice
¼ cup water
1 tablespoon prik ki nu, minced
½ cup julienne raw mango or green apples

Melt the sugar in the rest of the liquid ingredients of the dipping sauce. Taste the sauce to see if it is sour and slightly sweet. If not, correct seasoning with sugar, lime juice and fish sauce. Once you have a sauce, add the julienne raw mango or julienne green apple and chili peppers. Spoon this sauce over the pieces of fish.


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