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  • Deep Fried Fish With Garlic Sauce (Pla Kapong Kimao)

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    Deep Fried Fish With Garlic Sauce (Pla Kapong Kimao)
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 whl fish - (abt 1 lb)
    • 8 x garlic cloves finely minced
    • 1/4 c. coarsely-minced green jalapeno peppers
    • 1/4 c. coarsely-minced red jalapeno peppers
    • 1/4 c. thinly-sliced green onions (scallions/spring onions)
    • 1/4 c. minced coriander/cilantro including the roots if possible
    • 1/3 c. fish sauce
    • 3 Tbsp. palm sugar
    • 3 Tbsp. lime juice
    • 1 tsp freshly-grnd black pepper
    • 4 x fresh kaffir lime leaves - (to 5) shredded
    • 1/4 c. minced sweet basil leaves
    • 3 Tbsp. veg. oil

    Directions

    1. The fish is cleaned - the sides slashed and the fish is either dredged in flour or possibly coated with a light batter - and then deep fried in fairly warm oil for about five min each side. The fish is then removed to a large plate or possibly serving platter.
    2. Sauce: In a medium skillet on medium heat, heat the oil, then add in the blended ingredients. Stir continuously for about 3 min. Add in the lime leaves and the basil, and cook for a further 2 min.
    3. Pour the sauce over the fish to serve.
    4. Comments: In Thai "kimao" means drunk. However unlike the Chinese "drunken" dishes, that are marinated in alcohol, Thai "kimao" dishes not marinated in alcohol but typically consumed with alcohol. You can use any sort of fish. You want one weighing about a lb.. Thais leave the head on.

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