Pla Kaphong Khao Rom Khwan
(Smoked Sea Perch)
Thai Sea Food Blog : Ingredients
- 1 sea perch weighing 400-500 grams
- 10 hot chillies
- 2 tbsp. tamarind juice
- 1 tsp. chopped garlic
- 1 tsp. lime juice
- 1 tsp. salt
- 1/2 tsp. sugar
Thai Sea Food Blog : Preparation
1. Wash and clean the fish,removing entrail and gills, and then allen to drain.
2. Prepare a smoker consisting of a charcoal brazier, a gridiron about six inches above the fire, and a removable cover that will contain the smoke. Use dry coconut husk as fuel, for this gives a fragrant smoke.
3. Place the fish on the gridiron and smoke about 25 minute, turning it every five minute. Use a low fire. the fish will gradually turn golden brown. You can check whether the fish is done by slicing into it with a knife; if you see red blood, continue smoking; if there is no red blood, then it is ready.
4. Serve with a bowl of sauce made by pounding the chillies well in a mortar, mixing in the garlic, and then seasoning with the tamarind juice, lime juice, sugar, and salt.
