Pha Tord Nam Pla - Fried fish with Thai spicy dipping sauce � 🌶. Thai recipe for Fried Fish with Tamarind Sauce. In Thailand, we use pla gow or grouper for this dish, but any meaty white fish can be used for this recipe. The sauce should be sweet, spicy and sour.
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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.
Hello everybody, it is John, welcome to my recipe site. Today, we're going to make a special dish, pha tord nam pla - fried fish with thai spicy dipping sauce � 🌶. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pha Tord Nam Pla - Fried fish with Thai spicy dipping sauce � 🌶 is one of the most favored of current trending meals on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes yummy. They are nice and they look fantastic. Pha Tord Nam Pla - Fried fish with Thai spicy dipping sauce � 🌶 is something which I've loved my whole life.
Thai recipe for Fried Fish with Tamarind Sauce. In Thailand, we use pla gow or grouper for this dish, but any meaty white fish can be used for this recipe. The sauce should be sweet, spicy and sour.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pha tord nam pla - fried fish with thai spicy dipping sauce � 🌶 using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pha Tord Nam Pla - Fried fish with Thai spicy dipping sauce � 🌶:
- {Get 2 of whole seabass, deboned and cut up in to bite size pieces.
- {Prepare 1 cup of plan flour.
- {Make ready Pinch of salt and pepper.
- {Make ready of Some vegetable cooking oil.
- {Make ready of Thai spicy dipping sauce.
- {Make ready 2 of small raw and sour mango or 2 Granny Smith apple.
- {Make ready 2-3 of shallots, finely sliced.
- {Prepare 2 tbsp of fishsauce.
- {Make ready 2-3 of bird eyes chilli.
- {Make ready 3 tbsp of lime juice.
- {Take 2 tbsp of brown sugar or palm sugar.
- {Get of Garnish.
- {Prepare 2 of finely sliced garlic, handful of coriander, 1 tsp finely sliced red chilli, 1 tbsp shallots.
Made with just five ingredients it's got a powerful chilli kick with potent flavours of fish sauce, lime juice, garlic and palm. This Thai dipping sauce is sweet, spicy and salty, with palm sugar and Thai chillies embellishing plain fish sauce, aka nam pla. Delicious served with sour fruits such as green mangoes or granny smith apples. Fish Sauce, called "Nam Pla" in Thai, is a Thai Seasoning Sauce that can be found in almost every Thai dish.
Instructions to make Pha Tord Nam Pla - Fried fish with Thai spicy dipping sauce � 🌶:
- 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..
It is the most important element of Thai Food Cooking to provide saltiness to it. Good fish sauces are made from a mixture of anchovy extract, salt, sugar and water. 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. In Thailand, we make this simple dipping sauce specifically for tart green mangoes, but it also works well with any tart, firm fruit you might have.
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