Wednesday, November 20, 2013

Thai Fish with Three Flavoured Sauce (Pla Sam Rot)

Pla Sam Rot means deep fried fish with a sweet, tangy and spicy tamarind sauce. It can taste rather complicated with so many flavors mixing together but is indeed to die for dish! Crispy and succulent deep fried fish really goes well with this flavorful thai three flavored sauce and do not forget the extra fresh herbs topped over the dish…..double thumbs up! ^.* 

  • Approx. 500gm red tilapia
  • 2 large handful of fresh basil leaves
  • 1 handful of coriander leaves
  • 3 kaffir lime leaves, shredded
  • 1 red chilli, finely sliced
  • 1/2 cup thai three flavored sauce

  • Clean the fish thoroughly and pat dry. Make 3 slashes on both sides of the fish and lightly rub some salt all over.
  • Heat some oil in a wok. (make sure the oil is real hot) Gently slide in the fish in cook till golden brown, about 5 mins. Slowly turn over the other side. Remove fish, drain well and place on a serving plate.
  • With remaining oil in wok, add in basil leaves and fry till crisp over high heat for about 2 mins. Drain well.
  • With the same wok, add in three flavored sauce and cook till heated through. Remove from heat.
  • Drizzle the sauce over the fried fish. Top with fried basil leaves, followed by kaffir lime leaves, coriander leaves and chilli. Serve immediately.

Dislike pan frying whole fish? Try boneless & skinless fish fillet which works equally well without comprising the taste :D 

  • 550gm boneless, skinless fish fillet, cut into chunks
  • 2 tbsp tapioca flour, plus extra for dusting
  • 1 egg
  • 1/4 cup water
  • 1/4 tsp salt
  • 1/2 tbsp oil
  • 4 tbsp thai three flavored sauce

  1. Dissolve tapioca flour in water. Whisk in egg, salt and oil.
  2. Heat 1/2 cup oil in wok. Make sure the oil is heated through.
  3. Dip fish fillet into egg batter. Slide the fish fillet into hot oil, deep fry till golden brown on both sides. Drain well on kitchen paper. Repeat process till all fish is done.
  4. Remove excess oil in wok, add in three flavored sauce and bring to boil.
  5. Add in fried fish fillet and toss lightly to coat evenly.
  6. Dish up and serve immediately.

I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings

1 comment:

lena said...

aah, so you made this with the sauce! nice!i actually like eating whole fish with bones..especially if it's deep fried, i can bite and chew on the bones :D

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