# 🐟 Burnt Fish (Miang Pla Pao)😋

🐟 raw materials

Burnt fish

1 tilapia or pomegranate fish (scaly curl, gouging, clean wash)

Pellet salt for fish body

2-3 battered lemongrass (stuffed with fish belly)

Bergamot leaves (add fragrance)

As for the deflector

Ripe scalded white noodles

Lettuce

Gibbons leaves

Peppermint leaves

Coriander

Cucumber slice sticks

Roasted peanuts

Shallot Alley

Fresh chili

Part Seafood dipping sauce

10-15 green-red peppers

5-6 cloves garlic

1-2 coriander roots

3 tablespoons fish sauce

3-4 tablespoons lemon juice

1 tablespoon beep sugar

A little salt.

🔥 How to do

1️⃣ Prepare burnt fish.

Stuffed lemongrass and bergamot leaves into the fish belly.

Pour the grain salt all over the fish (help crisp the leather and sweetened the meat)

Bring to the central fire roast for 30-40 minutes. Turn over until cooked all over.

Tip: If baking the oven, use the temperature about 200 ° C for 35-45 minutes.

2️⃣ Make a seafood dipping sauce.

Pounce peppers, garlic and coriander roots thoroughly.

Seasoned with fish sauce, lemon juice, beep sugar and salt.

Taste to be sour, spicy, salty, sweet, mellow.

3️⃣ Serving

Lamb, meat, fish in pieces.

Place on a cobbler or lettuce leaf.

Put on the noodles, herbs, peanuts.

Dip the sauce, wrap it and eat it. 😋