Kingfish

Name: Kingfish (Pla Samlii Pao)
Cuisine: Thailand
Ingredients: 1 clove garlic, crushed with a pinch of salt; ½ teaspoon ground white pepper; 1 teaspoon white (granulated) sugar; 30 mL (2 tablespoons) safflower oil; 200 g (7 oz) kingfish, hake or mullet fillet; 200 g (7 oz) kingfish, hake or mullet fillet; 200 g (7 oz) kingfish, hake or mullet fillet; 60 mL (4 tablespoons) tamarind water; 2 tablespoons palm sugar; 1 teaspoon salt; 30 mL (2 tablespoons) fish sauce; 5 small dried red chillies, roasted; 6 red shallots, sliced lengthways and deep-fried

Pla Samlii Pao

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS RECIPE IS a generic one for grilling or broiling fish. Any suitable fish can be used, and any of the sauces in this section can also be used to accompany the fish.

Ingredients

1 clove garlic, crushed with a pinch of salt
½ teaspoon

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Combine the garlic, pepper, fish sauce, sugar and oil in a bowl. Marinate the fish in this mixture for 1 hour. Grill or broil the fish for about 8 minutes, or until cooked, and serve with the sauce.

To make the sauce, in a small pan, simmer together the tamarind water, sugar and salt for 3 minutes until quite sticky. Cool and, just before serving, mix in the fish sauce, chillies and sha