Thai Sea Food Blog : Today recipe and tips "Pla Wai Nam"

Pla Wai Nam
( Steamed Sea Perch with Pickled Garlic )
Thai Sea Food Blog : Ingredients
- 1 sea perch weighing 500-700 grams
- 3 bulbs pickled garlic
- 2 tbsp. pickled garlic brine
- 1 bulb fresh garlic
- 15 hot chillies
- 3 coriander roots
- 3 roasted dried chillies
- 2 red spur chillies
- 4 tbsp. lime juice
- 1.5 tbsp. light soy sauce
- a few sprigs of mint
- 2 spring onions

Thai Sea Food Blog : Preparation
1.Scale, clean, and wash the fish, and score both of its sides attractively. Lay upon a dish, sprinkle with the soy sauce, place in a steamer in which the water is already boiling, and steam over a high heat until done (about 20 minute).
2.Chop the pickled and the fresh garlic, the chillies, and coriander root up together fine and sprinkle over the fish after it has been removed from the steamer.
3.Next, spoon the pickled garlic brine and the lime juice over the fish. Garnish with broken roasted dried chillies, mint leaves, slices of spur chillies, and chopped spring onion, and serve immediately.

Thai Sea Food Blog : Today recipe and tips "Kung Phat Yot Maphrao On"

Kung Phat Yot Maphrao On
( Prawns Fried with Palm Heart )
Thai Sea Food Blog : Ingredients
- 200 grams coconut palm heart, cut into narrow strips
- 100 grams shelled prawns
- 1 tbsp. well-pounded hot chillies
- 10 cloves garlic thoroughly pounded in a mortar
- 1 tbsp. fish sauce
- 1/2 tsp. sugar
- 3 tbsp. cooking oil

Thai Sea Food Blog : Preparation
1.Vein the prawns; then wash quickly and drain.
2.Heat the oil strongly in a frying pan. When it begins smoking, add the garlic and chillies and stir. Then, add the prawns and coconut heart and cook until done. Add sugar and fish sauce to taste.
3.Dip onto a serving plate and serve with rice.

Thai Sea Food Blog : Today recipe and tips "Tom Yam Pla Kaphong Khao"

Tom Yam Pla Kaphong Khao
( Sour and Spicy Sea Perch soup )
Thai Sea Food Blog : Ingredients
- 1 sea perch weighing about 500 grams
- 1 stalk of lemon grass
- 5 slices of galangal
- 10 hot chillies
- 1 coriander plant
- 5 kaffir lime leaves
- 100 grams rice-straw mushrooms
- 4 shallots
- 2 tbsp. lime juice
- 1 tbsp. fish sauce
Thai Sea Food Blog : Preparation
1.Scale, clean, and wash the fish, and then cut it across the body into pieces about a finger's width in thickness.
2.Put 3 cups of water in a pot and place on a medium heat.
3.Crush the lemon grass and chop into short lengths, crush the chillies and the shallots, tear the kaffir lime leaves, and add them all to the pot together with the galangal.
4.Clean and wash the mushrooms and cut each in half. When the water boils, put them and the fish into the pot.
5.Season to taste with the fish sauce and lime juice. Dip into a serving bowl, Sprinkle with coriander leaves, and serve hot.