Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Cat fish nuggets
1 1/2 ts Salt
Oil for frying
SAUCE:
1/4 c Oil
1/4 c Chopped red onions
1/3 c Water
1/4 c Palm sugar (Nam Tahn Peeb)
Or brown sugar
3 tb Fish sauce (Nam Pla)
4 tb Tamarind extract (Nam Ma
Kam
2 md Chilies -- sliced thinly
1 tb Chopped Kaffir lime leaves

Lightly mix cat fish nuggets with salt and let stand 10 mins Deep fry
the fish until golden brown and lightly crispy. Fry onions in oil
until golden brown and crispy over low heat. Stirring constantly. Add
water, palm sugar, fish sauce, and tamarind juice. Stir to mix and
continue to cook until the liquid is thickened to a consistency of
syrup. Sprinkle chilies and Kaffir lime leaves. Stir once more and
pour the sauce into a bowl. Serve with fried cat fish and fresh
**Romaine or Iceberg lettuce leaves as an appetizer or snack. Makes
about 4 servings. ** Shape the lettuce leaves into a cup. Place 1
piece of cat fish in the cup and top with the sauce. Close the leave
up and enjoy. From Gail Shimizu. MM:MK VMXV03A.

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