Pla Lat
Thai Three Flavored Fish

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Method - Frying the fish
1. Deep fry about 1lb of mackerel or whiting,
preferably with the heads on, in smoking hot peanut oil until the skin is crisp.
2. Place them on a serving platter.

Sauce ingredients
2 tablespoons chopped shallots (purple onions)
1 tablespoon chopped garlic
1 tbs Thai chilli peppers, sliced
2 tbs fish sauce - nam pla
2 tbs palm sugar
2 tbs lime juice
2 tbs fish stock, or you may use chicken stock

Method - Sauce
1. In a small saucepan, sauté the garlic and shallots in a little oil
2. remove and set aside.
3. Pour off the oil, leaving only a thin film on the pan.
4. Return half the shallots and garlic to the pan
5. add the other ingredients.
6. Stir to dissolve the sugar and then simmer to thicken the sauce.
7. Add the remaining shallots and garlic,
8. stir until heated through
9. pour it over the grilled fish.

Serve with Thai Jasmine Rice and the usual Thai table condiments