Pla Kapong Kimao

In Thai "kimao" means drunk. However unlike the Chinese "drunken" 
dishes, which are marinated in alcohol, Thai "kimao" dishes are eaten by 
drunks - i.e. they are traditional bar food. Sometimes, like this one, 
they are believed to "put a lining on your stomach" to allow you to 
drink more. 

Whatever the origin this is an interesting treatment for a whole fish. 
You can use any sort of fish. You want one weighing about a pound. Thais 
leave the head on. 

The chillis used in this are a large chilli called prik chi fa in Thai. 
Jalapenos are probably the nearest equivalent if you can't get the Thai 
chillis. 

The fish is cleaned, the sides slashed and the fish is either dredged in 
flour or coated with a light batter, and then deep fried in fairly hot 
oil for about five minutes each side. The fish is then removed to a 
large plate or serving platter. 

sauce ingredients 
----- 

8 cloves garlic chopped finely 
quarter cup coarsely chopped green prik chi fa 
quarter cup coarsely chopped red prik chi fa 
quarter cup thinly cliced green onions (scallions/spring onions) 
quarter cup chopped coriander [cilantro] including the roots if poss 
third cup fish sauce 
3 tablespoons palm sugar 
3 tablespoons lime juice 
1 teaspoon freshly ground black pepper 
6 "kaffir" lime leaves, torm (or about a teaspoon of lime zest) 
quarter cup chopped sweet basil leaves. 

you also need about 3 tablespoons of cooking oil. 

sauce method 
----- 

in a medium skillet on medium heat, heat the oil, then add the blended 
ingredients, stir continuously for about 3 minutes. add the lime leaves 
and the basil, and cook for a further 2 minutes. 

Pour the sauce over the fish to serve.