Thai Serpent-Head Fish Baked With Wine Recipe
Ingredients:
- 1 serpent-head fish weighing about 2 pounds
- 1 tablespoon ground pepper
- 2 teaspoon salt
- 4 tablespoons white wine
- 1 tablespoon butter
How to cook Thai Serpent-Head Fish Baked With Wine:
- Scale the serpent-head fish and wash thoroughly. Cut along the back from head to tail and open the body out. With a sharp knife, remove the bones. Remove the entrails, and wash well once again.
- Rub the entire body with the salt and peper and then apply the butter. Bake at 350°F for about 25 minutes until golden, then, pour the wine over the fish and bake for 5 more minutes. Serve the baked serpent-head fish with Thai Chili Fish Sauce (see below) and vegetables as you like.
Thai Chili Fish Sauce (Nam Pla Phrik Ma-Nao) Recipe
Thai Chili Fish Sauce (Nam Pla Phrik Ma-Nao) Ingredients:
- 10 garlic colves
- 2 coriander roots
- 7 hot chilies
- 1 1/2 tablespoons lime juice
- Salt to taste
How to cook Thai Chili Fish Sauce (Nam Pla Phrik Ma-Nao):
Notes:
The Thai name for Serpent-Head Fish Baked With Wine recipe is Pla Chon Op Wai.
This recipe is delicious, simple, and really easy to cook.
Tip:
The Serpent Head Fish can be substituted with Snapper or Catfish.
This recipe for Thai Serpent-Head Fish Baked With Wine serves/makes: 4
Main Ingredient: Various Fish
Preparation Method: Baked
Cuisine: Thai