Deep fried fish, topped with three-flavor sauce

A traditional Thai recipe for pan-fried white fish with three-flavors sauce.
Photo provided by Flickr
The three-flavor fish (market price, which was a steep $27 when I tried it) came highly recommended by the server. The fish itself — a whole, deep-fried flounder — couldn't be better. Thick and flavorful, the white flesh has a great firm texture and slips from the bones in big, tasty chunks. Then there's the three-flavor sauce in which it is covered. The flavors are sour, salty, and — more than anything — sweet, and it's ladled on with a heavy hand. If it were possible to drown a fish, this sauce would do it, and I found myself employing the big serving spoon to push it aside to get at the succulent white fish it obscured.
A traditional Thai recipe for pan-fried white fish with three-flavors sauce.
Photo provided by Flickr
On a recent visit to Old Town here in Ko Lanta, I had the pleasure of being invited into a restaurant kitchen to film the family preparing and cooking 'Snapper Fish & Three Flavors'..a popular Thai dish here on the island. I had never tried Snapper Fish before, and I have to admit that I am not a big fish fan. But this tasted out of this world and I was very impressed with the way the meal was prepared and presented. I also admired the young guys enthusiasm, who clearly has a passion for food and sharing ideas. Thank you to all at Apsara Restuarant for sharing this moment with me and my viewers here on my Channel, and serving a fantastic meal! See you again!!



Jack In The Box by SIlent Partner is Licensed under the Creative Commons Act:
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Camera: Samsung Tablet & Nikon Coolpix digital camera
Video Editor: YouTube Editor Three Flavor Fish (mild)
Photo provided by FlickrFish Fillet with three flavor spicy sauce contains garlic, chili sauce, mushrooms, white onions, bell pepper, basil leafs
Photo provided by FlickrS-1 Three Flavor Fish
Photo provided by Flickr
A friend and a colleague, who used to live on a boat for 10 years in the British Virgin Islands, told me recently, that they had lots of tamarind trees over there and how much she loves the sauces and jellies made from tamarind. In Thai cooking we love tamarind as well. anyone who is familiar with Thai cuisine knows that it is built on three basic tastes: Sour, salty and sweet. A sauce made from tamarind simmered with palm sugar and fish sauce is made to combine sweetness, sourness and saltiness into the old fashioned and still very popular saam roht or three flavors tamarind sauce. The sauce is ........The food leading up to his crispy whole fish was already excellent, but it was the family-recipe tamarind-based crispy whole fish that would steal the show. The whole fish body had been fried, and manipulated to sit upright in a "U" shape. This acted as the frame for a mound of deboned, fried fish filets, which had been cut up in chunks, doused in a bit of flower, and fried to a crisp. The entire presentation was finished off with the three-flavor sauce, made up of tamarind, chili, and basil, and taking a bite of it immediately transported me to the streets of Thailand.He also educated us on the different types of fish anyone can reasonably expect to find on a restaurant menu. Based on his knowledge, we've organized them into three fish-flavor profiles.For this post, instead of frying up a whole fish, I cut up 1.5 pounds of swai fillets into bite-sized pieces, lightly seasoned them with salt, dredged them in rice flour, and deep-fried them until crispy. The warm fried fish pieces then went into a large mixing bowl, followed by nearly a cup of the prepared three-flavored sauce. I tossed the fish around to get every piece thoroughly coated with the sauce, sprinkled some chopped cilantro on it, gave it another quick toss, and served it with warm jasmine rice.