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.

Tom Yam Steamed Fish

Ingredients:

1 fish (I used gilthead seabream or orata)
1/2 tsp salt
1/4 tsp white pepper
2 cloves garlic, finely chopped
1 tbsp chopped lemongrass
3 shallot/onion, sliced
2 tbsp tom yam paste (any brand of choice)
juice of 1 lemon
1/2 tbsp tamarind paste dilute in 1/2 cup water
1 tsp salt or to taste
1 tbsp chopped spring onion

Method:

Clean fish, make some gashed on both sides and rub fish well with salt and pepper; set aside to marinade for 30 minutes (optional, it can be steamed directly).

Line base of a heat resistance plate with some onion/shallot slices.

Place fish on top of the prepared plate and line garlic, lemongrass and the remaining shallot on top of the fish; set aside

In a bowl, mix together tom yam paste, lemon juice, tamarind water and salt then pour all over on the prepared fish.

Steam covered over high heat for about 10 minutes or till the fish is just right cooked-thorough.

Dish-up and sprinkle-on chopped spring onion.

Serve hot immediately with rice or bread/buns.

Thai Tom Yam 冬粉/Glass/Cellophane Noodles Spring Rolls

Ingredients:

250 g dry 冬粉/bean threads/Glass/Cellophane Noodles
200 g shrimps, shelled with tails-on (omit it for vegetarian version)
5 large dried chinese mushroom, soaked and drained
3 handful bean sprout
3 cloves garlic, chopped
3 tbsp tom yam kung paste dissolved in juice of 1 lemon
1 tsp sugar or to taste
1/4 tbsp salt or to taste
4 tbsp vegetable oil

enough medium size spring roll wrappers (thawed)
water or beaten egg or 1 tsp cornstarch/1 tbsp water paste to seal

Method:

To stir-fry the cellophane noodles:

Soak noodles in cold water until soften (about 30 minutes) and drain well; set aside.

Heat oil in a wok, pot or non-stick deep pan, saute garlic till fragrant and starting to brown.

Add mushroom and shrimps, stir-fry until shrimps are slightly pink and half cooked.

Add bean sprout and continue stir-fry for short while.

Add noodles and tom yam solution, keep stirring until noodles are well coated with the paste.

Adjust taste with sugar and salt, continue stir-fry till noodles cooked-through.

Dish-up; set aside to cool completely (Best serve hot immediately at this state too :P).

To assemble spring rolls:

Place a sheet of spring roll wrapper on a clean working surface.

Locate enough tom yam noodles on one corner of the wrapper (try to balance among the distribution of noodles, shrimp, mushroom and bean sprout for each spring roll).

Spread the filling lengthwise along the wrapper by using chopstick or fork (reserve some spaces at all edges for sealing).

Fold-up left and right sides of wrapper over filling.

Lift-up the filling side egde and roll upward to the other end.

Seal roll end by brushing-on some water.

Deep fry spring rolls under hot oil till golden brown and crispy.

Remove from oil and drain well on absorbent papers.

Serve spring rolls warm with Thai sweet chili sauce or any favorite homemade dipping sauce (chopped fresh chili in 1/3 cup plum sauce and 3 tbsp light soy sauce).

Crispy Spareribs with Thai Hot/Spicy Sauce

Ingredients:

400 g spareribs, cut into bite sizes
1 bowl cornstarch for coating
oil for deep-frying

Marinade:

1 tsp salt
1 tsp sugar
1 tsp red curry powder
1 tsp garlic powder
1/4 tsp black pepper powder
1 egg white, beaten
1/2 tsp baking soda
1 tbsp cornstarch

Sauce:

2 tbsp Thai chili sauce
1 tsp worcestershire sauce
1 tbsp fish sauce
1 tsp red curry powder
3 tsp sugar
1/2 tsp salt
6 tbsp water
1 bird's eye chili, chopped

Method:

In a container, combine all the marinade ingredients, add-in spareribs, mix well and set aside to marinate for at least 1 hour or overnight covered in fridge.

Coat marinated spareribs well with cornstarch, deep-fry into hot oil till crispy and golden brown.

Remove from oil and drain well on paper towels; set aside.

In a saucepan or wok, bring all sauce ingredients to simmer.

Add-in spareribs and stir to coat well.

Dish-out and best serve hot with rice.

Stir-Fry Tom Yam Mihun (Rice Vermicelli)

Ingredients:

125 g dry mihun (rice vermicelli)
125 g sausages (omit it for vegetarian version)
6 tbsp vegetable oil
2 cloves garlic, finely chopped
2 red onion, finely chopped
4 leaves of cabbage, washed and finely chopped
5 dry Chinese mushroom, soaked and finely sliced
60g Thai tom yam paste or to taste
2 1/2 tbsp soy sauce or to taste

Method:

Soak noodles in cold water until soften (30 minutes) and drain well, set aside.

Heat 2 tbsp oil in a wok or non-stick pan, pan-fry sausages until golden brown and cooked-through, let cool and cut into cubes or bite size, set aside.

Heat the remaining oil in the wok or non-stick pan, stir-fry garlic and onion until fragrant and starting to brown (about 5 minutes).

Add cabbage, mushroom and sausages, stir-fry until cabbage and mushroom are cooked-through (about 3 minute).

Add tom yam paste and continue stirring to distribute evenly.

Add noodles and soy sauce, keep stirring until noodles are well coated with the paste and cooked-through.

Serve hot.