Recipe - Pla Rad Prik (Fish In Chili)

1 Fish; about 1 lb
White wine (preferably rice
wine)
Plain flour
Oil for deep frying

SAUCE
3 tablespoon Kratiem (garlic); finely
slivered
One fourth cup Prik chi fa (Thai
Jalapenas); thinly cut or sliced up
One fourth cup Prik chi fa daeng (red
Jalapenas); thinly cut or sliced up
One fourth cup Hom daeng (shallots; or
other onions); thinly
cut or sliced up
One fourth cup Bai phak chi
(coriander/cilantro
leaves); chopped
One fourth cup Nam pla (fish sauce)
1 tablespoon Palm sugar
One fourth cup Bai horapa (sweet basil
leaves); chopped

Date: Sat, 15 Jun 1996 14:34:34 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th
This can be made with any fish. Personal choices would be catfish, sea bass
or salmon.

Thai preference would be to gut and clean the fish, but leave the head on.
You may of course prefer to remove the head, even to use fish fillets...

cut three or four slashes in the sides of the cleaned fish, and sprinkle
with the rice wine. Dust liberally with the flour, and deep fry in hot oil
until crispy.

Meanwhile, in a saucepan, or second wok, add a little oil to the hot pan,
and stir fry the chilis and onions until fragrant. Add the fish sauce, and
bring to a gentle boil. Stir in the sugar and continue stirring until the
sugar is dissolved. add the coriander leaves, and stir occasionally until
the sauce is slightly reduced (about 5 minutes).

Remove from the heat, and transfer to a sauce jug. Add the basil leaves
when cool.

The fish, on a serving platter, and accompanied with a basket of khao niao
(sticky rice), and the jug of sauce is presented to the diners, with the
usual Thai table condiments (notably nam pla prik chilis in fish sauce).

Normally diners break off small pieces of the fish with chopsticks and
transfer them to their plate, make the morsel into a ball with a little
sticky rice and dip it into the sauce before transfering it to the mouth
with the right hand... left handed diners and those feeling more
comfortable could of course use a fork and spoon...

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