Pla Tod Rad Prik Recipe

• STEP 1.Using a mortar and pestle, pound the cilantro roots, garlic, and white pepper until it resembles a rough paste. Add the spur chilies and thai chilies and pound till it additionally resembles a rough paste.

step 2

• STEP 1.In a saute pan, over medium heat, cook the chili mixture in some oil, stirring perpetually. When the mixture starts to dry up and is extremely sweet, add the palm sugar. Once the palm sugar starts to soften, add water, fish sauce, and tamarind juice.

step 4

• STEP 1.Stir and let simmer for 1-2 minutes till you come through a thick, syrupy consistency. Style and suits your feeling. Set aside.

step 7

• STEP 1.In a pan, add simply enough oil to coat very cheap of the pan and warmth over medium-high heat. When the pan is hot, place the fish presentation facet down. You must hear an honest sizzle as before long because the fish touches the pan, if the sizzle is light, the pan isn

step 10

• STEP 1.When the fish is halfway done, flip the fish, and cook the opposite. The second facet ought to take the time it took the primary facet. Alternatively, once pan-frying a thick piece of fish, Score the thickest part of the fish a handful of times on both sides and pat it terribly dry.

• STEP 2.Heat some cookery oil during a cooking pan or a deep chicken, and once the oil temperature reaches 350 f, slide the fish gently down and let it fry till tender, flip it halfway through.

• STEP 3.Place the fish on a serving plate. Heat the sauce, once the sauce comes back to a boil, flip the warmth off and add the shredded cilantro and stir to combine.

• STEP 4.Garnish with cilantro sprig or sliced spur chilies. Serve with bush rice.