Ko-Sichang.com home page HOME PAGE
Tuna Steak with Green Peppercorns
Kaeng Liang Peppery Shrimp Soup
Filet Steak with Three-Pepper Sauce
Maple-Pecan Ice Cream
Sea Bass Steamed with Soy Sauce
Prawns Baked with Vermicelli

167 Asdang Road, next to Marine Police tel 038 216 629 or 01 295 1748
Open: 10:00 to 22:00 weekdays, 08:30 to 22:30 Saturday. Closed Tuesday.
Some favorite recipes
Below are some of the recipes our guests have particularly liked--Thai and Western, seafood and otherwise. We give metric measures, because they're easier in the long run. (A small kitchen scale beats the dickens out of measuring cups, especially the digital models that let you reset to zero as you add to your mix: put your bowl on the scale, reset, pour in sugar till it reads 300 g, reset, add honey till it reads 100, reset... you get the idea.)

Crispy-fried Tuna Steak with Green Peppercorns
Cooking time 10 minutes; Serves 2

Before we had a real restaurant, when we were running Sripitsanu Bungalows, we used to cook for our guests when there weren't too many people around. On a cool night, with hundreds of squid boats bobbing like little villages of light on the black sea below, one of the dishes that tempted many into the habit of eating spicy food was this crispy fish with its rich, aromatic sauce and exotic garnish. We call plaa insii tuna because it has the same very firm, tasty meat, although with less fat. The usual translation of "horse mackerel" brings to mind something dark, flaky and oily--which might be a wonderful fish, but doesn't describe plaa insii. If you can't find plaa insii, fresh tuna or swordfish will do nicely.

about 500 g good vegetable oil

300 g plaa insii steak, about 2 cm thick
150 g coconut cream
30 - 50 g green curry paste
20 g or about 20 kaffir lime leaves
20 g krachaai (finger ginger) roots cut into match-stick thin julienne
20 g fresh green peppercorns, on the stems (frozen green peppercorns will do, but dried ones won't)
15 - 20 g or 4-5 red and orange phrik chii faa chilis about 8 cm long, seeded and cut into fourths lengthwise
10 g white soy sauce (si iew khaao; the type with shiitake extract gives a very nice flavor)

Heat the oil in a capacious wok until it is almost smoking. Fry all but 4 - 5 of the kaffir lime leaves briefly until they are crisp but still a handsome dark green. Drain on absorbent paper. Turn the flame up as high as it goes and put the fish into your wok. The oil should spit furiously. Cook about two minutes; you want the outside a deep golden color, and the inside still moist and tender.

Pour off all but about 50 g of oil, and reduce the heat to medium-high. Add the curry paste to the wok, and stir it quickly into the oil until well aborbed. Add the coconut cream, stirring constantly. The mixture should boil within a minute or two; let it simmer another minute. You should now have a sauce a bit thicker than heavy cream. Add the 4 - 5 reserved kaffir lime leaves, finger galangal, chilis and peppercorns. Swirl twice around the wok and remove from heat. Place the fish on its serving dish, artistically cover all but one end with the sauce, and garnish with the crisp-fried kaffir lime leaves.

With the proportions of chili, curry paste and peppercorns given above this dish may be too spicy for diners who aren't used to Thai food. You can reduce those ingredients by about half without spoiling the dish (much), but there's no point in trying to adapt it to the taste of those who cannot abide chilis. One can eat everything but the unfried kaffir lime leaves, but you should invite your guests to proceed cautiously when it comes to the chilis and peppercorns.

† One reason a lot of Asian cooking is so hard to duplicate at home is that no domestic stove has nearly enough heat output; a big domestic burner might get up to 25,000 BTU / hr, against perhaps 200,000 BTU / hr from a high-pressure restaurant burner. A tuna steak is about the biggest thing you can fry properly at home.

WEB Ko-Sichang.com