Pla Lat (3 Flavoured Fish)


  • 2 tablespoons of chopped shallots (purple onions)
  • 1 tablespoon of chopped garlic
  • 1 tablespoon prik ki nu daeng (red “birdseye” chillis), sliced
  • 2 tablespoons of fish sauce
  • 2 tablespoons of palm sugar
  • 2 tablespoons of lime juice
  • 2 tablespoons of fish stock
  1. In a small saucepan, saute the garlic and shallots in a little oil, then remove and set aside. Pour off the oil, leaving only a thin film on the pan.
  2. Return half the shallots and garlic to the pan, and add the other ingredients. Stir to dissolve the sugar and then simmer to thicken the sauce.
  3. Add the remaining shallots and garlic, stir until heated through, then pour it over the grilled fish.


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