Deep-fried fish with three-flavoured sauce (Plaa thawt sahm rot) from The Food of Thailand: A Journey for Food Lovers by Kay Halsey and Lulu Grimes and Oi Cheepchaiissara

  • fish sauce
  • garlic
  • palm sugar
  • vegetable oil
  • tamarind paste
  • sea bream
  • Thai holy basil
  • Asian shallots
  • coriander roots
  • long red chillies
  • EYB Comments

    Can substitute red snapper or grey mullet for sea bream, limes for tamarind paste, and Thai sweet basil for Thai holy basil.

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Notes about this recipe

  • Eat Your Books

    Can substitute red snapper or grey mullet for sea bream, limes for tamarind paste, and Thai sweet basil for Thai holy basil.

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