Serpent-Head Baked
with Wine Recipe |
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PREPARATION:
1. Scale the fish and wash thoroughly. Cut along the back from head to tail
and open the body out. With a sharp knife, remove the bones. Remove the entrails,
and wash well once again.
2. Rub the entire body with the salt and pepper and then apply the butter. Bake at 350'F.
For about 25 minutes until golden: then, pour the wine over the fish and bake for 5 more
minutes. Serve with sauce and vegetable as you like.
3. Sauce : pound 10 garlic cloves, 2 coriander roots, and 7 hot chilies until finely ground,
transfer to small bowl, add 11/2 tbsp. Lime juice and ½ tsp. salt, stir to mix, and serve
with the serpent-head.
Thai Food Source:
Delicious Thai Cuisine
You can order this book now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Serpent-Head Baked with Wine Recipe
(Pla Chon Op Wai)
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INGREDIENTS:
1 |
serpent-head fish weighing about 1 kilogram |
1 tsp |
ground pepper |
2 tsp |
salt |
4 tbsp |
white wine |
1 tbsp |
butter |
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