| food | Food type | Main Ingredients | Take time | Serve |
| Thai |
Rice and flour |
fish |
60 Min |
1 place |
ingredient
- 120 grams of Benjarong brand riceberry
- 120 grams of mackerel, 1 piece
- 0.5 grams of salt
- 0.5 g ground white pepper
- 240 ml stock
- 15 grams minced garlic
- 15 grams chopped coriander root
- 1 gram ground white pepper
- 10 grams of sliced galangal
- 15 grams of lemongrass, sliced diagonally
- 0.5 grams of salt
- 3 ml fish sauce
- 5 grams of white sugar
- 30 grams rice bran oil
Preparation
- Heat a pan with oil, add chopped garlic and chopped coriander root.
- Stir-fry until fragrant, then add pepper, galangal, lemongrass, and dried chili.
- Add in the riceberry.
- Season with salt, fish sauce, and sugar. Stir to mix well.
- Place the rice ingredients in a clay pot and add the stock.
- Cover with foil and bake at 180 degrees for 45 minutes.
- Heat a pan with oil, sprinkle salt and pepper on the mackerel.
- Place the fish in a pan and fry until cooked.
- Place the fish on the herb-baked rice, sprinkle with fried kaffir lime leaves and fried dried chili peppers, and serve with seafood sauce.
Tips
- Stir-fry the herbs until fragrant before adding the rice.
- The amount of water used to cook rice
