Lao Hot Sauce and Fry Fish

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based alternative, while canned fish is budget-friendly.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal can be less expensive.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide flavor with a longer shelf life, while omitting herbs can save costs.

Roast 2 whole garlics, 3 large shallots, and a handful of Thai chili peppers in an old pan.

If making Lao tomato hot sauce, roast a tomato on the side.

Season with salt, fish sauce, MSG, and padak, then top with sliced green cilantro and green onions.

Pound the roasted ingredients to remove garlic peels.

Add half teaspoon salt, one teaspoon MSG, and approximately half cup fish sauce to the mixture, adjusting based on the amount of peppers used.

Prepare homemade butter sauce by boiling with fresh pineapples, pandan leaves, and a little tamarind paste, cane sugar, and sweet pico garlic juice for 10 minutes on low boil.

Let the sauce cool down and drain into a jar.

Season the fish (golden tilapia and golden pompo) with salt, pepper, garlic powder, oyster sauce, and sesame oil.

Fry the seasoned fish until cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens