Pla Kapong Kee-Mao
Deep Fried Fish with Garlic Sauce

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You will need
1 fish weighing about 1lb
2. flour or prepared tempura batter

Method - fish
1. Clean the fish
2. slash the sides
3. dredge the fish in flour or coated with a light batter
4. deep fried in fairly hot oil for about five minutes each side.
5. remove to a large plate or serving platter.

Sauce ingredients
8 cloves garlic chopped finely
1/4 cup coarsely chopped green prik chee-fa or jalapeno peppers
1/4 cup coarsely chopped red prik chee-fa or  jalapeno peppers
1/4 cup thinly sliced green onions
1/4 cup chopped coriander including the roots
1/3 cup fish sauce - nam pla
3 tablespoons palm sugar
3 tablespoons lime juice
1 teaspoon freshly ground pepper
4-5 kaffir lime leaves, shredded
1/4 cup chopped sweet basil leaves.
3 tablespoons of cooking oil.

Method -Sauce
1. In a medium skillet on medium heat - heat the oil
2. add the blended ingredients
3. Stir continuously for about 3 minutes.
4. Add the lime leaves and the basil
5. cook for a further 2 minutes.
6. Pour the sauce over the fish to serve.