Recommendation to Homemade Extraordinary Pha Tord Nam Pla - Fried fish with Thai spicy dipping sauce π πΆ
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To cook an unforgettable Pha Tord Nam Pla - Fried fish with Thai spicy dipping sauce π πΆ, below are the components needed:
- Get 2 of whole seabass, deboned and cut up in to bite size pieces.
- Prepare 1 cup of plan flour.
- Take Pinch of salt and pepper.
- You need of Some vegetable cooking oil.
- Take of Thai spicy dipping sauce.
- Take 2 of small raw and sour mango or 2 Granny Smith apple.
- Take 2-3 of shallots, finely sliced.
- You need 2 tbsp of fishsauce.
- Get 2-3 of bird eyes chilli.
- Take 3 tbsp of lime juice.
- Prepare 2 tbsp of brown sugar or palm sugar.
- Provide of Garnish.
- Prepare 2 of finely sliced garlic, handful of coriander, 1 tsp finely sliced red chilli, 1 tbsp shallots.
After preparing the ingridients, next you are good to prepare your 5-star Pha Tord Nam Pla - Fried fish with Thai spicy dipping sauce π πΆ by following the guidances on this section:
- Add flour, salt and pepper in a big mixing bowl. Add sea bass in the flour and toss the fish around. Make sure flour coated all the sea bass..
- Coat the dish bones too for garnish later..
- On a medium heat wok, add some vegetable cooking oil in the wok (about 2 cups) once cooking oil hot add your fish in, stir occasionally. Let it fry until fish become lovely and crisp outside. Take them out and drain on paper towel..
- Making Thai spicy dipping sauce: julienne cut your raw mango or green apple. Add in a mixing bowl, add sugar, fish sauce and like juice. Mix well..
- Add chilli, shallots and lime juice, mix well again..
- Add some coriander and taste your sauce. It should be sour sweet and salty with a little kick of chilli..
- Plate up: place your fish bone on a long plate, add your fish meat and garnish with garlic, shallots, chilli and coriander. Place your chilli dipping sauce next to your fish. Serve together with Thai jasmine rice and is a must to share with family..
This sweet and spicy thai dipping sauce is the perfect addition to salads, meat or fish, or as a dip to go with spring rolls, summer rolls or anything else that needs an extra kick. Made with just five ingredients it's got a powerful chilli kick with potent flavours of fish sauce, lime juice, garlic and palm. Fishy and salty, fish sauce, or nam pla, is often used in marinades, dipping sauces, and as a condiment in Asian foods, especially Thai and Vietnamese. It could be easy to confuse these two because of their briny, saucy similarities, but they are definitely different. This Thai dipping sauce is sweet, spicy and salty, with palm sugar and Thai chillies embellishing plain fish sauce, aka nam pla.
Recipe : Pha Tord Nam Pla - Fried fish with Thai spicy dipping sauce π πΆ
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