Also, I skip the deep-fry and just pan-fry – healthier, easier and quicker! Food court in Silom, Bangkok Pla tort sahm rot – Thai fish dish on which this recipe is based The vendor serving this dish and othersįish – Use any thin-ish white fish fillets that are ideally of even thickness so that each piece cooks through in the same time.
My recipe is essentially a streamlined home-cook version that substitutes ingredients I usually have in the pantry such as sriracha, brown sugar, lime. Traditionally the fish is deep-fried before being smothered with a an irresistible, sticky red sauce made with palm sugar, fish sauce, tamarind, chilli and holy basil. I tried this delicious hawker classic on my last trip to Bangkok (pictured below) at a lunchtime food court jammed with hungry locals. Called pla tort sahm rot, the name means “three-flavoured sauce” – the flavours being sweet, savoury and sour. This recipe is loosely based on a sweet-and-spicy Thai fish dish you find served by street vendors across Thailand. I’m sharing it with you now to also enjoy! What this Chilli Lime Fish tastes like And to be fair, he did follow up his “constructive feedback” with suggestions of what he thought needed to be done to improve it.Īnd so here it is today, back from the dead: Originally a cookbook reject but reworked and tweaked until finally getting the thumbs-up from a certain detractor everyone. The ruthlessness of this comment that only family can give to one another had the whole team in stitches – especially after I lost my nerve and decided to pull it from the book even after I “fixed” it for him. I say “infamous” because after my brother was asked to try the draft recipe, he returned blunt feedback declaring, “There is nothing about this recipe that I like.” This recipe grew out of an infamous fish recipe draft that didn’t make it into my cookbook. Read the back-story below! From the cookbook cutting room floor … This recipe is an reworked version of a cookbook reject. Very quick to make, it’s loaded with big flavours!
It tastes a bit like a fish version of everybody’s favourite Chilli Garlic Prawns. Pan-seared chunks of white fish are coated in a syrupy, spicy lime sauce in this dish based on pla tort sahm rot, a traditional Thai street stall favourite.
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