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Plaa Lad Phrik PDF Print E-mail
Written by yorky   
Friday, 01 June 2007

  • 1 kg Whole sea perch or bass
  • 3 cups Vegetable oil
  • 8 Garlic cloves
  • 5 fresh yellow chilies
  • 1 tblsp Tamarind juice or vinegar
  • 1 tsp Fish sauce
  • 2 tsp Palm sugar
  • 120 ml Chicken stock
  • 2 Fresh red chilies, sliced lengthwise
  • 1/2 cup Fresh basil leaves
ImageDeep fry the whole fish in oil until cooked. Remove the fish and all except 1/2 cup of oil.

Mix the garlic and chilies and add to a pot with the fish. Add the rest of the ingredients except the basil and boil lightly for a few minutes.

Fry the basil in the remaining hot oil as garnish.

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