Thai 3 Flavours Fish (Plalat)

 

Ingredients:

1 Fish (about 450g)
1/4 tsp salt

1/4 tsp black pepper

1/4 tsp sugar

oil for deep frying

Sprinkles

1 shallot, sliced

Some coriander/spring onion, chopped 

2 tbsp lime juice

Gravy

1 clove garlic, chopped

1 tbsp Thai chili pepper, sliced (I replaced with dried red chili)

2 tbsp fish sauce

2 tbsp brown sugar

2 tbsp stock (fish/chicken)

2 tbsp oil

Method:

Clean fish, score both sides of the fish deeply (each about 3 cm apart), pat dry on kitchen towel; set aside.

In a bowl, mix together salt, sugar and pepper powder; set this seasoning mixture aside.

Rub fish well with the prepared seasoning mixture (externally, internally and inside the scores too), set aside to marinade for at about 30 minutes.

Heat oil in wok or deep frying pan over medium high heat, deep-fry fish until both sides skin are crispy and golden brown.

Drained fish on paper towel.

Transfer fish onto a serving plate, sprinkle-on shallot and coriander leaves; set aside.

To prepare the gravy, heat oil in a pan over medium high heat, saute garlic till fragrant and starting to be golden brown.

Add-in chili, stir-fry till aroma.

Add-in the remaining ingredients, reduce heat to low and let simmer to thicken the gravy.

Remove from heat and pour the gravy onto the fish.

Sprinkle-on lime juice and adjust the taste accordingly.

Serve hot with rice.