{"id":6256,"date":"2019-06-04T00:00:00","date_gmt":"2019-06-04T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/fried-crispy-fish-with-garlic-jeun-bpaa-sai-pak-tiam\/"},"modified":"2024-10-22T22:35:42","modified_gmt":"2024-10-22T22:35:42","slug":"fried-crispy-fish-with-garlic-jeun-bpaa-sai-pak-tiam","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/fried-crispy-fish-with-garlic-jeun-bpaa-sai-pak-tiam\/","title":{"rendered":"Fried, crispy fish with garlic (jeun bpaa sai pak tiam)"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n\u2022\u00a0\u00a025 cm (10 in) tilapia or other whole fish, cleaned, rinsed and dried\u00a0<br \/>\n\u2022\u00a0\u00a06 cloves garlic, peeled<br \/>\n\u2022\u00a0\u00a0t salt (or chicken stock powder)<br \/>\n\u2022\u00a0\u00a01 T flour (optional)\u00a0<br \/>\n\u2022\u00a0\u00a01 C vegetable oil<br \/>\n\u2022\u00a0\u00a0coriander sprigs for garnish<\/p>\n<p><strong>Method<\/strong><br \/>\n1.\u00a0Make diagonal slashes 2 cm (1 in) apart along both sides of the fish. Cut through the skin, but not into the flesh.<br \/>\n2.\u00a0Smash the garlic with the flat side of a knife blade.<br \/>\n3.\u00a0Sprinkle the fish with the salt (or chicken stock powder) and rub the garlic on both sides of the fish. \u00a0Set the garlic aside. Lightly dust the fish with flour. Let the fish and seasonings rest for a few minutes to allow the flavours to penetrate.\u00a0<br \/>\n4.\u00a0Heat the oil in a frying pan. Test the heat of the oil by dropping in a garlic clove. If it sizzles, the oil is hot enough for the fish to be added. Add the remainder of the garlic cloves to the pan. Place the fish carefully in the oil. Wait 30 seconds. Gently move the fish about in the pan for 10 \u2013 15 seconds so that it cooks on the bottom without sticking. After 4 minutes, flip the fish. Again, after 30 \u2013 60 seconds, move the fish in the pan. Remove the garlic from the oil. After another 4 minutes, or when the fish has become crispy, remove it to drain on paper towels. Place it on a serving plate and garnish with coriander and the fried garlic.<br \/>\n5.\u00a0Accompany with rice.\u00a0<br \/><strong>Variations<\/strong><br \/><em>\u2022\u00a0\u00a0Stuff the fish with a smashed stalk of lemongrass<\/em>.<\/p>\n<p>Information by Food from Northern Laos (<a href=\"The Boat Landing Cookbook\">The Boat Landing Cookbook<\/a>)<\/p>\n<p>Video by\u00a0<a href=\"FoodTravelTVEnglish\">FoodTravelTVEnglish<\/a><\/p>\n","protected":false},"template":"","format":"standard","story-type":[250],"class_list":["post-6256","story","type-story","status-publish","format-standard","hentry","story-type-seafood-fish"],"acf":{"pkl_story_headline":"Although this fish is shallow fried, it is not oily. Rather, the oil is essential to create the recipe\u2019s distinctive crispiness.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6261,"pkl_story_video":"","pkl_story_image_credits":"Kees Sprengers (\u0e9b\u0eb6\u0ec9\u0ea1\u0eaa\u0eb9\u0e94\u0ead\u0eb2\u0eab\u0eb2\u0e99\u0e82\u0ead\u0e87\u0ec0\u0eae\u0eb7\u0ead\u0e99\u0e9e\u0eb1\u0e81\u0e97\u0ec8\u0eb2\u0ec0\u0eae\u0eb7\u0ead)","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6256"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}