Thai Deep-Fried Sea Bass served in Betel Leaves | Mieng Pla Ka Pong |เมี่ยงปลากะพง

MINDBLOWING Thai Deep-Fried Sea Bass served in Betel Leaves | Mieng Pla Ka Pong | เมี่ยงปลากะพงhttps://youtu.be/wPzotbs2HAAIn this video, I teach you how to cook Deep-Fried Sea Bass in Betel Leaves, also known as Mieng Pla Ka Pong (เมี่ยงปลากะพง). This traditional Thai appetizer is a perfect harmony of crispy sea bass fillets, fragrant herbs, zesty lime, and a savory palm sugar sauce, all embraced by peppery betel leaves. You must try it! You can find the complete recipe and cooking instructions for this dish and many more authentic Thai foods on my website.2023-07-30

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Thai Deep-Fried Sea Bass served in Betel Leaves | เมี่ยงปลากะพง

Yield 4

Author Amy Raaf

Prep time

20 Min

Cook time

12 Min

Total time

32 Min

Deep-Fried Sea Bass in Betel Leaves, also known as Mieng Pla Ka Pong (เมี่ยงปลากะพง). This traditional Thai appetizer is a perfect harmony of crispy sea bass fillets, fragrant herbs, zesty lime, and a savory palm sugar sauce, all embraced by peppery betel leaves.

Ingredients

• 500 g (18 oz) sea bass, filleted and cut into 1-inch cubes
• 1/2 cup (2 1/2 oz) frying flour/all-purpose flour/tempura batter flour
• 1 liter deep-frying oil
• 2 tbsp fish sauce
• 4 tbsp palm sugar
• 1/2 cup (2 1/2 oz) roasted peanuts
• 1/2 cup (2 1/2 oz) ginger, diced into 0.5 cm pieces
• 1/2 cup (2 1/2 oz) lime, diced into 0.5 cm pieces (1 1/2 to 2 limes)
• 1/2 cup (2 1/2 oz) shallot, diced into 0.5 cm pieces
• 1/2 cup (2 1/2 oz) shallot, sliced (for deep-frying)
• 3-4 bird's eye chilies, chopped
• 3-4 stalks of lemongrass, finely sliced
• 20 betel leaves

Instructions

1. Fillet the sea bass and cut it into 3/4 to 1-inch cubes.
2. Mix the fish cubes in the flour, toss until well coated, and set aside.
3. Heat the oil for deep-frying to 150°C (300°F). Deep fry the sliced shallot until it becomes golden brown. Remove the shallot from the oil and drain out the excess oil on paper towels.
4. Use the same deep-frying oil, but make sure the temperature has risen to 160°C (320°F). Fry the fish fillets until they turn light golden brown, which should take about 3-4 minutes. Remove the fillets from the oil and rest them on an oil strainer to maintain their crispy texture.
5. To make the sauce, melt the palm sugar in a low-warm pan for about 2 minutes, then add fish sauce and mix well. Let it cool down.
6. Mix the diced ginger, lime, shallot, lemongrass, chilies, and peanuts together. Pour the sauce mix over the herb salad mix.

PLATING

1. Place the fried fish fillets on a serving plate.
2. Pour the herb salad mix over the fish.
3. To serve, fold the betel leaf into a cone-like shape and fill it with a bite-sized portion of the fish and herb salad mix.

https://worldofthaifood.com/recipes/mieng-pla

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Thai food, Thai recipe, Thai cooking, sea bass, deep-fried, crispy sea bass, lemongrass salad, Thai salad

Salad, Dinner, Snack

Thai, Asian

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