Pla Kapong Kimao (With Garlic Sauce)


  • 1 pound of any sort of fish
  1.   The fish is cleaned, the sides slashed and the fish is either dredged in flour or coated with a light batter, and then deep fried in fairly hot oil for about five minutes each side. The fish is then removed to a large plate or serving platter.


  • 8 cloves garlic chopped finely
  • 1/4 cup coarsely chopped green prik chi fa
  • 1/4 cup coarsely chopped red prik chi fa
  • 1/4 cup thinly cliced green onions (scallions/spring onions)
  • 1/4 cup chopped coriander [cilantro] including the roots if poss
  • 1/3 cup fish sauce
  • 3 tablespoons palm sugar
  • 3 tablespoons lime juice
  • 1 teaspoon freshly ground black pepper
  • 6 each “kaffir” lime leaves, torm (or about a teaspoon of lime zest)
  • 1/4 cup chopped sweet basil leaves.
  • 3 tablespoons (approx.) of cooking oil.
  1. In a medium skillet on medium heat, heat the oil, then add the blended ingredients, stir continuously for about 3 minutes. add the lime leaves and the basil, and cook for a further 2 minutes.
  2. Pour the sauce over the fish to serve.


Share & Print

0 0 100 0

No Comments

Leave a Reply