Plaa In-Tee Tod Kratieam Prik Thai (Mackerel with Garlic & Pepper)

Tested Recipe with Slight Adjustment Adapted from Chef Korn’s Thai@home




800g mackerel fish (deboned, cut into cubes)

1 ½ tsp white peppercorn

3 stems coriander root (cut into small pieces)

1/3 cup peeled garlic

½ tsp salt

1 ½ tbsp oyster sauce

1 ½ tbsp light soy sauce

1 ½ tsp sugar

4 ½ tbsp water

Adequate cooking oil for deep-frying


Chopped spring onion

Shredded red chilli

Preparation Instructions:

  1. Finely pound garlic, peppercorns and coriander roots with salt. Set aside.
  2. Heat up adequate cooking oil for deep-frying over maximum heat, add fish, deep-fry over medium heat until golden brown, remove and drain on absorbent paper. Set aside.
  3. Add 3 tbsp of cooking in the skillet over medium heat, fry the pounded paste until fragrant, add water and season with oyster sauce, light soy sauce and sugar, stir well.
  4. Add fried fish and stir well. Turn off the heat, garnish with chopped spring onion and shredded red chilli. Serve.



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