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Pa Chorn Sam Rort
fish in a spicy sauce

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)

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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