Pla Sahm Rod Recipe
Pan fried Chilean Sea bass, crispy okra, eggplant, Chef Nan's signature three-flavored chili sauce
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Vegetables
Slice the eggplant into rounds and trim the okra. Rinse and pat dry.
- 2
Make the Chili Sauce
In a blender, combine red chili, garlic, fish sauce, lime juice, and sugar. Blend until smooth.
- 3
Pan-Fry the Vegetables
Heat vegetable oil in a large skillet over medium-high heat. Add okra and eggplant, season with salt and pepper, and fry until golden brown and crispy. Remove and set aside on paper towels.
- 4
Cook the Chilean Sea Bass
In the same skillet, add more oil if needed and sear the Chilean sea bass fillets for about 4-5 minutes on each side, or until golden and cooked through.
- 5
Serve
Plate the Chilean sea bass with crispy okra and eggplant. Drizzle the three-flavored chili sauce over the top and serve immediately.
