A hotel in Bangkok runs a Thai cookery course for visitors and locals alike. It doesn’t go to great lengths but it provides a useful insight into Thai cooking. The presentation was made by a rather zappy young man who looked like a hair salon proprietor, behaved like a DJ and spoke with a dead cool American accent.
I cooked him this dish, which my chum Chom had taught me, by way of a ‘thank you for letting us mess up your lecture this morning’.
Wash and dry the fish. With a sharp knife make half a dozen slashes over the skin of the fish on each side. Dredge with flour on both sides for a non-stick fish with crispy skin.
Find a deepish pan big enough to hold the whole fish and the oil. Heat the oil, bar about
Heat the remaining
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