| Pa Chorn Sam Rort - fish in a spicy sauce |
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Pa Chorn Sam Rort fish in a spicy sauce Ingredients: 200 gr fish (cod/hake) 5 red lomboks 4 cloves garlic 2 tbsp rice vinager 2 tbsp nam pla (fish sauce) 2 tbsp oyster sauce 2 tbsp palmsugar 1 tsp kecap asin (light soy sauce) oil preparation/method: Clean the fish and cut it into 3 cm thick slices. Heat in a wok enough oil and fry the fish golden brown. Remove the fish and let it drain on kitchen paper Pound or grind the garlic and the lomboks into a coarse paste. Pour the oil out of the wok but leave 2 tbsp behind. Fry the garlic and the lomboks for 1 minute. Add the remaining ingredients and let it simmer slowly until the palmsugar has dissolved. Pour the sauce over the fish and serve.
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