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Thai   -   Bplah Rad Prik (Halibut With Chili-Tamarind Sauce)   adapted from Dancing Shrimp by Kasma Loha-Unchit

  • 4 Medium Halibut Steaks
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 8 Cloves Garlic -- Chopped
  • 4 Large Jalapeno -- Chopped
  • 2 Medium Shallot -- Chopped
  • 1 Teaspoon Galangal -- Chopped
  • 1 Tablespoon Cilantro -- Chopped
  • 4 Tablespoons Peanut Oil
  • 3 Tablespoons Cornstarch
  • 2 Tablespoons Fish Sauce
  • 1 Tablespoon Palm Sugar
  • 1/2 Cup Tamarind Juice
  • 1/2 Cup Basil -- Chopped
Directions Rub fish with salt and pepper. Let stand for 20 minutes. Mix garlic, jalapenos, shallots, galangal and cilantro. Blend well. Dredge fish in cornstarch and saute until browned on both sides, about 8 minutes per side. Remove from heat and keep warm. Add garlic mixture to the pan. Saute for 3 minutes. Season with fish sauce, palm sugar and tamarind juice. Simmer for 3 minutes. Stir in basil. Simmer for 2 minutes and pour over the fish. Serve with rice.
Serves 4
Time to Make 0:00
Extra Info The book for this recipe is out of print, amazon may have used copies for sale, but we suggest you browse the author's site. She has copies for sale, and you would benefit her directly for coming up with such yummy recipes.

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