How to cook: Fried fish with spicy tamarind sauce (pla rad prig) | Food Stuff
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Cooking tools:
- Mortar and pestle
- Food processor
- Blender
- Skillet
- Stove
- Kitchen towel
- Chef's knife
- Cutting board
- Mixing bowl
- Slotted spoon
- Spatula
- Spoon
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 2 bird's eye chilies
- 4 tbsps. of starch (see guide)
- 1 tbsp. of fish sauce
- 4 cloves of garlic
- fresh greens to garnish (cilantro, mint and Thai basil are all good choices)
- 1 bell pepper, any color, or half of a large one, cut into strips (optional)
- 2 stalks of lemongrass
- 2 tbsps. of palm sugar (brown sugar is an okay substitute)
- 2 whole bangus belly fillets, about 800 g.
- salt
- 4 shallots or 1 large onion
- 2 tbsps. of tamarind paste
- 1 c. of vegetable cooking oil
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