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Deep Fried Fish With Garlic Sauce, 'Pla Kapong Keemao'

Deep Fried Fish With Garlic Sauce, 'Pla Kapong Keemao'

In Thai "kimao" means drunk. However unlike the Chinese "drunken" dishes, which are marinated in alcohol, Thai "kimao" dishes not marinated in alcohol but typically consumed with alcohol. You can use any sort of fish. You want one weighing about a pound. Thais leave the head on.

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.


For 4 Person(s)


  • 8 Cloves Garlic Chopped Finely
  • 1/4 Cup Coarsely Chopped Green Jalapeno peppers
  • 1/4 Cup Coarsely Chopped Red Jalapeno peppers
  • 1/4 Cup Thinly Cliced Green Onions (scallions/spring onions)
  • 1/4 Cup Chopped Coriander [cilantro] including the roots if poss
  • 1/3 Cup Fish Sauce
  • 3 Tablespoons Palm Sugar
  • 3 Tablespoons Lime Juice
  • 1 Teaspoon Freshly Ground Black Pepper
  • 5 Kaffir Lime Leaves, Shredded
  • 1/4 Cup Chopped Sweet Basil Leaves.
  • 3 Tablespoon Cooking Oil
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Method for Deep Fried Fish With Garlic Sauce, 'Pla Kapong Keemao'

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.



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