A traditional treatment for fish that simply contrasts sweet, hot and sour flavor elements.
Again this is traditionally cooked in a large deep wok, though unlike pla jian it is cooked at very high heat. Therefore I caution you to use a large skillet or an electric deep fryer (though I have yet to see one of them that gets the oil hot enough for the full effect of this recipe).
Fish
Sauce
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 4:43 pm.
Special thanks to Muoi Khuntilanont.
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