Try this Pla Kapong Kimao (Deep Fried Fish with Garlic Sauce ) recipe, or contribute your own.
Suggest a better descriptionIn Thai "kimao" means drunk. However unlike the Chinese "drunken" dishes, which are marinated in alcohol, Thai "kimao" dishes are eaten by drunks - i.e. they are traditional bar food. Sometimes, like this one, they are believed to "put a lining on your stomach" to allow you to drink more. Whatever the origin this is an interesting treatment for a whole fish. You can use any sort of fish. You want one weighing about a pound. Thais leave the head on. The chillis used in this are a large chilli called prik chi fa in Thai. Jalapenos are probably the nearest equivalent if you cant get the Thai chillis. The fish is cleaned, the sides slashed and the fish is either dredged in flour or coated with a light batter, and then deep fried in fairly hot oil for about five minutes each side. The fish is then removed to a large plate or serving platter. Sauce method: In a medium skillet on medium heat, heat the oil, then add the blended ingredients, stir continuously for about 3 minutes. add the lime leaves and the basil, and cook for a further 2 minutes. Pour the sauce over the fish to serve. Special thanks to - Muoi Khuntilanont. Posted to MM-Recipes Digest V4 #191 by Grayson Mathews
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 197 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6954.5mg | 240 % | |
Potassium 453.8mg | 12 % | |
Total Carbohydrate 46.6g | 14 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 45.9g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 197
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