Pla Krapong Tom Yom Haeng

Ingredients

• 120 gm red snapper
• 30 gm onions
• 10 gm sliced chili
• 3 gm kaffir lime leaves
• 40 gm vegetable oil
• 20 gm fish sauce
• 80 gm fresh milk
• 50 gm corn flour
• 50 gm mushrooms
• 20 gm lemon grass
• 10 gm galangal
• 2 gm coriander root
• 50 gm seasoned chili
• 20 gm lemon
• 2 gm coriander
• palm oil

Method: Coat the whole red snapper with cornflour and fry in a skillet with palm oil.

Take prepared vegetable oil, onions, lemon grass, galangal, coriander root, kaffir lime leaves and chili and mix together into a pot. Set on low heat and let the mix simmer.

Put seasoned chili, mushrooms, fresh milk, fish sauce, and lemon sauce into the simmering pot and mix all ingredients together.

When the red snapper is fully cooked, place the fish on a serving plate. Take the sauce mix and slowly it pour over the red snapper.