Thai Sea Food Blog : Today recipe and tips "Pla Kao Rat Phrik"

Pla Kao Rat Phrik
( Fried Grouper with Chilli Dressing )

Thai Sea Food Blog : Ingredients
- 1 grouper weighing about 500 grams
- 10 shllots
- 15 hot chillies
- 10 cloves garlic
- 1 tsp. chopped coriander root
- 3 tbsp. tamarind juice
- 1 tbsp. palm sugar
- 2 tbsp. fish sauce

Thai Sea Food Blog : Preparation
1. Scale, clean, and wash the fish, score both sides with a knife, and drain well.
2. Heat a deep frying pan containing enough oil to float the fish. When the oil is hot, lower the fish into the oil and fry at medium heat. Watch that it does not stck. Turn the fish when it is done on one side. When drisp and golden on both sides, remove from oil, drain, and then place on the serving dish.
3. Peel and wash the shallots, peel the garlic cloves, chop them fine with the chillies and coriander root, and then fry in about 2 tbsp. of oil. When fragrant, add the tamarind juice, fish sauce, and plam sugar to make the mixture salty, sour, and sweet. Then, spoon the sauce over the fish and serve immediately.

Thai Sea Food Blog : Today recipe and tips "Pla Kaphong Khao Neung Phrik Sot Manao"

Pla Kaphong Khao Neung Phrik Sot Manao
( Sea Perch Steamed With Chillies in Lime Sauce )

Thai Sea Food Blog : Ingredients
- 1 sea perch weighing about 500 grams
- 6 peeled cloves of giant garlic
- 5 hot chillies
- 3 tbsp. lime juice
- 2 spring onions
- 1 cup chicken stock
- 1.5 tbsp. light soy sauce

Thai Sea Food Blog : Preparation
1. Scale, clean, and wash the fish. With a knife, score the flesh along the length of the fish; then, place it in a deep bowl.
2. Chop the chillies and mix them with the chicken stock, lime juice, and soy sauce. The dominant taste should be sour.
3. Pour the mixture over the fish and place the spring onions cut into lengths and the garlic alongside.
4. After the water has begun boiling, place the fish in a steamer and steam over high heat for about 15 minutes. Remove from the steamer and serve hot.

Thai Sea Food Blog : Today recipe and tips "Phrik Khing Kung Yang"

Phrik Khing Kung Yang
( Spicy Baked Prawns )

Thai Sea Food Blog : Ingredients
- 4 medium-sized spiny-clawed prawns
- 2 tsp. ground dried shrimp
- 3 tbsp. kaeng-phet chilli paste
- 6 green beans
- 1 tbsp. palm sugar
- 1 tbsp. very thin slices of kaffir lime leaf
- 1 tbsp. fish sauce
- 3/4 cup cooking oil

kaeng-phet chilli paste
If you wish to make the chilli paste yourself, place
- 5 spur chillies
- 4 shallots, finely chopped
- 10 small cloves of garlic
- 1 tsp. finely chopped galangal
- 1 tsp. finely chopped lemon grass
- 1/2 tsp. finely sliced kaffir lime rind
- 1 tsp. finely sliced coriander root
- 1 tsp. salt
- 1 tsp. shrimp paste
in a mortar and pound until ground and mixed thoroughly.

Thai Sea Food Blog : Preparation
1. Wash the prawns. Cut off the feelers and the spines on the head, slit open down the back, peel the shell from the tail, leaving the tail fan attached, remove the vein, and make a series of cuts across the underside so the tail can be laid out straight.
2. Lay the prawns next to each other on an oven-proof dish and bake in a 350 F. oven until the shells redden.
3. Heat a little oil in a frying pan and fry the chilli paste until fragrant. Then, add the fish sauce, palm sugar, and dried shrimp and fry about a minute. When the mixture has the right sweet and salty taste, spoon it over the prawns tails.
4. Wash the green beans and cut off the ends. In a clean frying pan, heat 1 tbsp. oil. When hot, add the beans, and fry.
5. Arrange the fried beans with the prawns and serve.