Pla Rad Prik
Thai Style Fish in a Chili Sauce

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Ingredients
1 fish, about 1 lb,
or 1 large Red Snapper Fillet
Rice wine (white wine will do fine)
plain flour
oil for deep frying

Sauce
3 tablespoons garlic, finely slivered
1/4 cup green prik chee-fa or jalapeno peppers, thinly sliced
1/4 cup red prik chee-fa or jalapeno peppers, thinly sliced
1/4 cup shallots, or other onions, thinly sliced
1/4 cup coriander leaves, chopped
1/4 cup fish sauce - nam pla
1 tablespoon palm sugar
1/4 cup fresh Thai basil leaves, chopped
3-4 sprigs young green peppercorn

Method - Frying the fish
1. Cut three or four slashes in the sides of the cleaned fish
2. sprinkle with the rice wine.
3. Dust liberally with the flour
4. deep fry in hot oil until crispy.

Method - Sauce
1. Meanwhile, in a saucepan or second wok
2. add a little oil to the hot pan and stir fry the chilies and onions until fragrant.
3. Add the fish sauce, and bring to a gentle boil.
4. Stir in the sugar and continue stirring until the sugar is dissolved.
5. Add the coriander leaves, and stir occasionally until the sauce is slightly reduced (about 5 minutes).
6. Remove from the heat, and transfer to a sauce jug.
7. Add the basil leaves when cool.
8. Now put a few sprigs of peppercorn in the wok and fry gently for a few minutes, keeping them in tact.

These peppercorns should be placed on top of the fish at serving.

The fish should be placed on a serving platter, and accompanied by a basket of sticky rice or Thai jasmine rice and the jug of sauce, and is served with the usual Thai table condiments.

In Thailand, diners break off small pieces of the fish with chopsticks and transfer them to their plate, make the morsel into a ball with a little sticky rice