Ingredients
- Fish of choice
- Chicken/fish stock
- Palm sugar
- Cilantro
- Green onion
- Tomato
- Chili oil
- Garlic
- Fish sauce
- Lemon
- Thai chilies
Instructions
- Scale and gut the fish, then score with three diagonal incisions on each side and fry or steam whole until cooked through.
- Heat stock of choice in a saucepan until it comes to a boil.
- Add sugar and reduce heat and boil until the sugar is dissolved and set aside.
- Mince the garlic, chilis and cilantro then add into the stock soup along with fish sauce, chili oil and lemon juice.
- Stir and taste test, making sure it is sweet yet sour.
- Plate cooked fish, then garnish with lemon, tomatoes, cilantro, green onions before pouring sauce over dish.
Chef: Billy Xiong