Another recipe for fish lovers out there and almost all types of fish can be used, but the readily available local plakapong is fine. The recipe calls for four long red chillis, but if the family likes this toned down, you can simply reduce the number, and I recommend that you remove the seeds before chopping!
|Cooking oil||30 ml|
|Garlic, finely chopped||2 cloves|
|Chillis, long red finely chopped||4|
|Fish sauce||30 ml|
|Lemon juice||15 ml|
|Soup stock||60 ml|
|Corn flour||2 tbspns|
|Coriander leaves as garnish|
Clean the fish, rinse and pat dry. Now shallow fry the fish, making sure it remains moist, remove and set aside.
Heat the oil and add the garlic frying until it is golden in color. Now add the chillis, stirring quickly and then the fish sauce, lemon juice, sugar and soup stock.
Pre-mix the corn flour with 30 ml of water and add 5ml of the corn flour mixture at a time to thicken the sauce slightly. When the consistency is thick enough, place the fish on a serving platter and pour the hot sauce over it. Garnish with coriander leaves and serve immediately.