|
|
PREPARATION:
1. Dip the fish in 1/2 cup tapioca flour, toss to coat well. Fry in hot oil
over medium heat until golden and cooked through. Remove and drain.
2. Sauté garlic in hot oil over high heat until golden and fragrant. Add pork,
mushrooms, ginger, oyster sauce, sugar and salt, stirring well.
3. Stir in the mixture of tapioca flour and chicken stock to thicken the sauce.
Turn the heat up to high, add the Chinese wine and spring onion, stirring quickly
to mix well.
4. Spoon the sauce over fried fish, garnish with chili strips and serve while
steaming hot.
Thai Food Source:
RECIPE CARD: The best Thai fish Dishes
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
|
|
|
Seabass in Chinese Style Gravy Seafood Recipe
(Pla Kapong Naam Daeng)
|
|
INGREDIENTS:
300 grams |
seabass, cut into pieces |
1 tbsp |
chopped garlic |
1/4 cup |
young ginger, finely shredded |
2 tbsp |
pork, cut into thin strips |
5 |
straw mushrooms, sliced |
2 |
Shiitake mushrooms, soaked and cut into wedges |
1 tbsp |
spring onion, sliced finely |
1/2 tsp |
salt |
|
1 tbsp |
sugar |
| 1/2 tbsp |
whisky (or Chinese wine) |
| 1/2 tbsp |
oyster sauce |
| 1/2 cup |
tapioca flour, for coating the fish |
| 1 tbsp |
tapioca flour |
| 1/2 cup |
chicken stock |
| 2 tbsp |
vegetable oil |
| 3 cups |
vegetable oil, for deep-frying |
|
|
|
 |
 |
Thai Food&Recipes > Thai Seafood Recipes > Seabass in Chinese Style Gravy Seafood Recipe |
| |
Related Keyword: Pla, Ka, Ga, Phong, Pong, Kaphong, Kapong, Gapong, Gaphong, Naam, Nam, Num, Daeng, Dang, Thai food, Thai seafood |
|
