Thai Food Recipe: Deep Fried Bass (Pla Grapong Tod Nam Pla)

Deep Fried Bass with Sweet Sauce in Thai, Pla Grapong Tod Nam Pla



1 bass
200 ml. fish sauce
1 sour mango (sliced)
1 tbsp. palm sugar
1 tsp. coriander leave
1 tsp. minced red chili pepper


Cooking Instructions:

  1. Clean the bass very well and dip it in a bowl of fish sauce.
  2. After that deep fry the fish on medium heat until it turn yellow and crunchy.
  3. Mix 2 tbsp. fish sauce with palm sugar. Add chili pepper and sliced mango.
  4. Add the coriander leave in the sauce. Serve with deep fried bass.


I saw this recipe on TV this morning. It took just a few minutes, then finished, very easy. I love the sauce too, especially the sour mango in it.


Joy's signature line for Joy's Thai Food Blog

Thai Food Recipe: Yum Pla Dook Foo (Fried Catfish in Spicy and Sour Salad)

Yum Pla Dook Foo -ร‚ย Fried Catfish in Spicy and Sour Salad


1 grilled catfish
2 cups vegetable oil
bread crumbs

Salad Mix:
1 handful shredded raw mango
4 tbsp. thinly sliced shallot
6 red chili peppers
2 tbsp. fish sauce
2 tbsp. lemon juice
1 tbsp. palm sugar + 1 tbsp hot water
4 cloves garlic
3 coriander roots
2 tbsp. thinly sliced lemongrass

1/2 cup roasted peanut or cashew nuts
1 branch coriander (cut out the root)

Cooking Instructions:

Prepare the fish
Now that we have grilled fish. ๐Ÿ™‚ I am going to buy it at Somtam stand near my house to save time. Many Thai people eat their Somtam with grilled catfish. Baking would be ok too I guess. The point is to have the fish meat dry so it will be easier when we fry.

Peel of the skin and bone. Leave its head, middle bone and tail for decoration. Separate the meat. Now, mince the meat finely and then crush it to make sure that the meat will rise beautifully. ๐Ÿ˜€

Then, spread the meat on a big plate and let it dry. (If not, the meat will whole vegetable oil too much and won’t rise.)

After that, mix the meat with bread crumbs. (3 tbsp. fish meat/5tbsp. bread crumbs)

Add a little bit of vegetable oil into the bread crumbs mix. This will make the bread stick better to the meat.

Then, heat the pan, add vegetable oil and wait until the the pan get very very hot. Fry the mix in small portion (3/5 as mentioned above). Remove when the mix turn yellow. Place it on top to the fish body which we have already separated from the very first step.

Making salad and spicy sour sauce
Finely crushed chili peppers, garlic and coriander roots altogether. Put it into a big bowl. Add fish sauce, palm sugar, lemon juice and mix well. Taste it the way you like. The way I like must have all 3 tastes balance well together.

Try adding with 1:1:1 (fish sauce: lemon juice: sugar). Keep adding until you get the right taste but start from a very small amount.

Add shredded mango, shallot, roast peanut and mix well. Pour the salad sauce on top of the fried fish and place coriander on the top. You make also decorate it the way you like. ๐Ÿ™‚

Thai Food E-Books!

Sawasdee Ka!

Revising Joy’s Ebooks now – ready in a few weeks!

If you don’t know what an e-book is, it’s simply a Word file with photos and nice formatting converted into an Adobe PDF format that you can read on your computer, PDA, phone, or maybe even your watch. It makes the files easy to read on electronic readers too – you may have heard about Microsoft’s and Amazon’s new readers. They are e-book readers designed specially for reading e-books.

We are giving away a sample PDF file of the first 11 pages of Joy’s Thai Food Recipe eBook below.

Joy’s Thai Food Recipe E-book Sample, 11 pages, fully illustrated, fully FREE! This is to give you an idea what you’re getting.

Please check back in a few weeks to see if we’re offering Joy’s latest two updated Thai Food Ebooks at that time!

Thank you!

Sawasdee ka, joy

Thai Food Recipe: Kao Niao Mamuang

Kao Niao Mamuang – Coconut Milk on Steamed Sticky Rice with Ripe Mangoes

Kao Niao Ma Muang (Sticky rice with Ripe Mangoes) - a favorite Thai dessert.


8 oz. uncooked sticky rice
1/2 coconut cream
6 tbsp. sugar
1/2 tsp. salt
2 fragrant screw pine leaves
1 tbsp. crunchy soybean


Cooking Instruction:

1. Put salt and sugar in coconut cream and mix it together.ร‚ย Boil the coconut for 3-5 minutes on the low heat. Stir it often. At the last 1 minute put fragrant screw pine leaves.

2. Pour coconut mixed in a bowl.

3. Now, wash the uncooked sticky rice and drain 2 times. Steep the rice in water at least 3 hours.

4. Then steam for 20 minutes.

5. After the rice is done, immediately put the rice in coconut bowl. It’s important to do this when the sticky rice is still hot.

6. Put a cover over the bowl. Wait 10 minutes. Then, stir it again, this time turn the bottom part to the top.

7. Serve with rips mangoes and top with cooked crunchy soybean. Then dress with thick coconut milk.

This coconut milk sticky rice can stay outside for 20 – 22 hours. Longer than that, you should keep it in the refrigerator. I was supposed to put coconut milk on the top but I forgot it. Before I realized it, Kao Niao Mamuang was gone into my husband’s stomach! ๐Ÿ™‚

Maybe when I make it next time, I will not forget.