Fried Seabass with Spicy Tomato Sauce Seafood Recipe | Pla Kaphong Tod Rad Sauce

INGREDIENTS:
1 seabass
1 potato, cut into thick slices
1/2 tsp salt
1 tsp ground black pepper
2 tbsp butter
3 tbsp vegetable oil
1 tomato, coarsely chopped
1/2 cup onion, coarsely chopped
1 tsp black pepper, lightly crushed
1/4 cup fermented vinegar
2 tsp sugar
1/2 cup chicken stock

PREPARATION:
1. To make the spicy tomato sauce: combine the tomato onion and chicken stock in pot and simmer over low heat until tender. Remove from the heat, season with vinegar, sugar, salt and pepper and stir well.

2. Scale the fish, slit down the middle and remove the insides. Wash throughly, separate into fillets and cut each fillet into large pieces. Toss with salt and pepper and leave to stand for 10 minutes.

3. Heat the oil and butter in a wok until hot and fry the fish until done and golden. Remove and arrange on a dish.

4. Fry the potato until done, arrange together with the fish.

5. Spoon sauce over, garnish the fish with a sprig of sweet basil and serve.

Oyster Spicy Salad Seafood Recipe | Yam Hawy Nang Rom

INGREDIENTS:
300 grams fresh oyster
2 bunches mimosa tip
1/2 cup sliced shallots
1 cup vegetable oil
1 coriander plant

DRESSING:
35 hot chilies
1 tbsp chopped coriander roots
1 bulb small Thai garlic
1 tsp salt
1 tsp sugar
1 tbsp chili sauce
2 tbsp fish sauce
1/4 cup lime juice

PREPARATION:
1. Pound garlic, hot chilies, coriander roots and salt together well(use a pestle and mortar). Place in a bow, season to taste with fish sauce, sugar, lime juice and chili sauce; stir thoroughly

2. Clean the oysters and place on a bed of ice until cool.

3. Pick off the mimosa tips, wash well and set aside in a refrigerator for a few minutes to cool.

4. Fry shallots in oil over low heat until golden and fragrant, remove and drain.

5. Mix the oysters with the mimosa tips and the spicy dressing and toss lightly. Spoon onto a serving dish, and sprinkle fried shallots over top.

Seafood Spicy Salad Seafood Recipe | Yam Thaleh

INGREDIENTS:
200 grams prawns
300 grams mussels
3 squid
200 grams crap claws
1 onion, cut into wedges
1 celery, cut into short lengths
DRESSING:
15 finely sliced hot chilies
1 tbsp sugar
3 tbsp fish sauce
3 tbsp lime juice

PREPARATION:
1. To make the spicy dressing; pound the chilies roughly (use a pestle and mortar) and transfer to a bowl. Add in the remaining ingredients, and stir well.

2. Wash the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Clean the squid, removing any inedible parts. Make a criss-cross pattern with a knife, and cut into pieces. Clean the mussels, drain and set aside.

3. Bring the water to a boil over high heat, blanch the prawns, squid, mussels and crab claws one at a time for two minutes. Sock in a cold water for a few minutes and drain.

4. Discard the mussel shells and put the mussels into a mixing bowl. Add the remaining ingredients and the spicy dressing and toss well. Arrange on a serving dish, garnish with sprigs of celery and serve.

SEAFOOD SPICY STIR-FRY | pad cha ta-lay

Thai Recipe Ingredients

* 100 grams snapper , sliced (any meaty white fish)

* 100 grams squid, scored and sliced

* 100 grams medium-sized shrimps, cleaned, shelled and deviened

* 1 tablespoon chopped garlic

* 5-10 chilies, crushed

* 1/2 red sweet pepper, sliced

* 50 grams wild ginger [kra-chai], finely sliced

* 1 tablespoon fish sauce

* 1 teaspoon sugar

* 50 grams sweet basil leaves

* 10-15 green peppercorns

* 2 tablespoons roasted chili paste

Thai Food Preparations

1. Heat oil in a wok over medium-high heat. Wait until hot, add crushed chilies, garlic, wild ginger. Stir until aromatic and golden.

2. Add shrimps, snapper, squid and stir until nearly cooked. Then add roasted chili paste, fish sauce, sugar, peppercorns, sweet pepper, and sweet basil leaves.

3. Stir quickly until all ingredients mixed well, then remove from heat. Transfer to a serving plate and serve immediately with hot steamed rice.

(For 2 Serving)