Miang Bplah (Fish with Sweet and Sour Sauce)

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

2 pounds bass fillets
1/4 cup palm sugar
2 Tbsp. fish sauce
juice of 1 lime
1 tsp. lemon grass
1 tsp. ginger
1 large shallot, chopped
6 medium Thai chiles, chopped or to taste
3 Tbsp. peanut oil

Instructions:

Heat 1 Tbsp. of peanut oil in a wok or skillet over medium-high heat. Add the sugar, fish sauce and lime juice and simmer until it becomes a light syrup. Remove from the heat and cool.

In another skillet, saute the fish in the remaining 2 Tbsp. of peanut oil for about 4 minutes per side. Add the lemon grass, ginger, shallot and chiles and saute for 2 minutes. Serve the fish fillets drizzled with the sauce.

Yields 4 servings.

Recipe adapted from “Dancing Shrimp” by Kasma Loha-Unchit.