Pla Krapong Tom Yom Haeng
by Chef Kan Buathong, Panwa House Restaurant – Cape Panwa
A bright, coastal Thai recipe that carries the aroma of lemongrass and chili from the Gulf to Phuket’s southern tip. Served at the historic Panwa House Restaurant, this fried red snapper is rich, spicy, and unmistakably local.
Ingredients
120 g red snapper
30 g onions
10 g sliced chili
3 g kaffir lime leaves
40 g vegetable oil
20 g fish sauce
80 g fresh milk
50 g corn flour
50 g mushrooms
20 g lemongrass
10 g galangal
2 g coriander root
50 g seasoned chili
20 g lemon juice
2 g coriander leaves
Palm oil for frying
Method
Coat the red snapper with cornflour and fry in palm oil until golden.
In a saucepan, heat vegetable oil and add onions, lemongrass, galangal, coriander root, kaffir lime leaves, and sliced chili. Let the mixture simmer gently.
Add seasoned chili, mushrooms, fresh milk, fish sauce, and lemon juice. Stir until the sauce thickens slightly.
Place the fried snapper on a serving plate and spoon the hot sauce over the fish. Garnish with coriander leaves.
