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Thai Three-flavor Fish (pla Sam Rot) Recipe

Ingredients

How to make it

  • 1. Preheat the oven to 200 degrees. Place a rack atop a baking sheet.
  • 2. Cut 3 or 4 slashes into each side of the fish.
  • 3. Preheat 2 cups vegetable oil in a wok over medium heat, just below smoking temperature. Hold the fish by the tail and carefully slide into the oil. Deep-fry until crispy, about 5 minutes on each side. Place the fish on the rack to drain and keep warm in the oven.
  • 4. Discard the used cooking oil and wipe out the wok. Add the remaining 1 tablespoon oil to the wok over medium heat.
  • 5. Add the chilies and garlic and saute until fragrant, 1 minute. Add the water, tamarind and palm sugar and stir until everything dissolves. Add the fish sauce, then reduce the heat to low and simmer until the sauce thickens, about 2 minutes. Add the basil and stir to combine.
  • 6. To serve, place the fried fish on a large plate and top with the sauce. Garnish with more sweet basil. Serve with jasmine rice, of course. 


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The Cook

ConGusto Saint Louis, MO

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