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 Kapong Khi Mao (Deep Fried Sea Bass with Garlic Sauce) ปลากะพงขี้เมา

Recipe from: WingsFan91

In Thai "khi mao" means drunk. However unlike the Chinese "drunken" dishes, which are marinated in alcohol, Thai "khi mao" dishes are eaten by drunks - i.e. they are traditional bar food. Sometimes, like this one, they are believed to "put a lining on your stomach" to allow you to drink more.

Whatever the origin this is an interesting treatment for a whole fish. You can use any sort of fish. You want one weighing about a pound. Thais leave the head on.

The chiles used in this are a large chile called prik chi fa in Thai. jalapeños are probably the nearest equivalent if you can't get the Thai chiles.

about 1 pound of fish

The fish is cleaned, the sides slashed and the fish is either dredged in flour or coated with a light batter, and then deep fried in fairly hot oil for about five minutes each side. The fish is then removed to a large plate or serving platter.

For the Sauce:
8 cloves garlic chopped finely
¼ cup coarsely chopped green prik chi fa
¼ cup coarsely chopped red prik chi fa
¼ cup thinly sliced green onions (scallions/spring onions)
¼ cup chopped cilantro, including the roots if possible
⅓ cup fish sauce
3 tablespoons palm sugar
3 tablespoons lime juice
1 teaspoon freshly ground black pepper
6 kaffir lime leaves, torn, or substitute about 1 teaspoon lime zest
¼ cup chopped sweet basil leaves
3 tablespoons cooking oil

In a medium skillet on medium heat, heat the oil, then add the blended ingredients, stir continuously for about 3 minutes. Add the lime leaves and the basil, and cook for a further 2 minutes.

Pour the sauce over the fish to serve.

Special thanks to - Muoi Khuntilanont.


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