Khao Phad Sam Rod Pla Krob 1-3-


15        g          [ Vegetable Oil]

15        g          Garlic, chopped

1          pc.       Egg

200      g          Steamed Rice

25        g          Sam Rod Sauce (see recipe)

2          g          Fish Sauce

5          g          Fresh Chili, sliced

5          g          Sweet Basil

2          g         [  Kaffir Lime] Leaves, julienne

100      g          Crispy Fish (see recipe)

Cucumber pieces

Tomato quarter

Chili flower

Basil leaf



Heat oil in the wok, add garlic until fragrant, add egg and rice, stirring together. Add sam rod sauce, fish sauce, fresh chili, sweet basil and kaffir lime and wok fry until cooked and mixed well. Check seasoning


Put onto serving plate, top with crispy fish and garnish with cucumber, tomato, chili and basil

Crispy Fish

100      gr         Seabass meat, no skin (or any white fish)


Put into a blender and mix till flakey.

Deep fry and till crispy, remove and drain and keep warm till needed

Sam Rod Sauce

20        gr         [ Vegetable oil]

100      gr         Garlic, chopped in blender                 

40        gr         Shallots, chopped in blender 

100      gr         MediaWiki:Badtitletext , chopped in blender

100      gr         Red chili, chopped in blender                        

100      gr         Yellow chili, chopped in blender                    

80        gr         Chicken dipping sauce, (Maepranom)          

60        gr         Pineapple juice                                                          

40        gr         MediaWiki:Badtitletext

               40        gr         MediaWiki:Badtitletext

                               600      gr         Vinegar

                                    800      gr         Sugar                         

20        gr         Salt

                              40        gr         Coriander, chopped

Put oil into pan, when hot add garlic and shallot and cook until fragrant, add coriander root and red and yellow chili and cook stirring until good fragrant smell. Add chicken sauce, pineapple juice, oyster sauce, soy sauce, vinegar, sugar and salt and stir together and bring to the boil. Turn the heat down and simmer until slightly thick about 30-40 minutes.

Remove from the heat, add the fresh coriander and leave to cool down.

When cold, put into a container, cover, label, date and store in the fridge until needed















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