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Jules's Blurb: This is a fantastic Authentic Thai fish recipe, with a 3 flavour sauce (sweet, sour, spicy) it's appropriately named Fish 3 Flavours directly translated from the Thai "Par-Sam-Rot" pronounced "par sam lot"
You can use pretty much any fish you like, but the best for western palates (and availability) are Sea Bream and Sea Bass. The fish is cooked whole (gutted) and served with the head and tail on the plate. Thai people especially like to eat the head, try it. This sauce can be used in other recipes as well and served hot or cold so we have a separate recipe just for the Three flavour sauce
Join Khwanjai's Thai cooking classes she shares lots of tips for creating mouth watering dishes to please all the family and this video tutorial is no different, packed with great tips and advice to improve your results sign up for her Trial Thai Banquet Course, Thai Cooking Classes now!
Here's another great Fried Fish Recipe from Khwanjai you can sink your teeth into complete with its own unique 3 flavour sauce known simply as Sea Food Sauce although in this case we used a freshwater fish in the tutorial
Fish Three Flavours
How to Make Fish Three Flavours
Serves 2 (with rice)
1 Fish 4-500g (Sea Bream or Bass ideal)
4-5 Thai Chillies (pick ki noo)
1 1/2 Sweet Chillies (or 2 small ones)
2 Cloves Garlic
1 Cup Sweet Basil Leaves
1 1/2tbs Sugar
1/3 ts salt
2 Cups oil
1 tbs Fish sauce
1 tbs Thai Seasoning Sauce
1 tbs Oyster Sauce
1/2 a Lime
1/2 ts Tamarind
Preparation:Wash the fish and dry
Pick sweet basil leaves only, wash and leave to dry
Deep score the fish about 3-4 times each side
Sprinkle lime on top and into the cuts and then....
Add salt on top again, both sides
Cooking: Fish FirstPour the oil into the wok, bring to medium heat
Enter the fish to fry, turning it over until golden brown on both sides, remove leave to drain dry Top Tip in the video
Fry sweet basil until crispy, remove to drain dry
Cooking: Sauce (pre prepared)Heat the olive oil in a pan medium high and add the freshly blended ingredients and stir until you get a fantastic aroma (not long)
Add everything else stirring gently and constantly for about 3 minutes, the fantastic smell will die down.
The sugar will make the sauce thicken and turn slightly sticky and so if you need to, you can add a little water.
Taste test and add any of the above ingredients carefully to suit your own taste
Serving Suggestion:Serve up the fish on a bed of Chinese or Iceberg Lettuce on a large plate, pour the 3 flavour sauce over the top, scatter the sweet basil on top again serve with hot rice.
For the Best Results:
Members click the camera to watch the full video, the recipe and photo's only give you about 5% of the information available in the video. In fact the only thing the video can't show you is the smell & taste, but hey? We try!!
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