Crispy Pomfret - Pla Jalamed Tod

1 white pomfret
vegetable oil

Thaw your pomfret if it is frozen. Score across the body on both sides, 3-4 scores.

I find the wok to be the best for frying pomfret. Heat the oil in medium to low heat. The oil should come up to the side of the fish. Add the pomfret and turn the heat down. It takes about 10 minutes on each side. Watch out for the splatter. To turn the fish, slowly scrape the bottom of the pan to loosen the fish. If the fish is ready, it should be very easy to do so. The trick to cripy pomfret is low heat. This may take awhile, but the result is well worthwhile.

Crispy pomfret is eaten with rice and chili fish sauce.

Chili Fish Sauce - Nam Pla Prig
1-4 Thai chili pepper
1 shallot
2 tablespoons fish sauce
1/4 lime Optional

Slice chili pepper and shallot and place them in a sauce dish. Add fish sauce and lime juice. Some people omit the lime juice. But in our house, lime juice is a must. Some like garlic instead of shallot.

This sauce is like salt and pepper, appearing on most people's table. Chili fish sauce is also served with crispy fried dishes like fried fish, deep fried okra or green beans.

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