One of the great disadvantages of Swankhalok is the absence of sea fish. There is an abundance of river and farmed fish; but I do not like them. There are salt water prawns, squid and octopus, blue crabs, frozen oysters-which are good, the occasional mackerel drifts in. Whereas in Bangkapi the market was full of sea fish. Miss it.
We went down to Phitsanulok, an old city with an illustrious past, but now manages to concentrate the worst of an American city without any of the saving graces-huge four lane carriageways with an endless array of repair shops, exhaust and tyre shops, gas stations. When you want to find anything you can’t because of the crazy address allocation. But it has an airport a train station and the dirtiest bus station in Thailand.
It also has a Tesco and a Big C. We managed at last to buy a car seat for Elodie-most inquiries into this object have been greeted by initially incomprehension, then disbelief. Its made in Taiwan..but?!
Anyway back to Big C, which is just another hypermarket. Eventually tracked down better red wine than Tesco in Uttaradit and ‘Fish’

So:

Lemon Pomfret





2 medium size Pomfret
I think John Dory would do, also Red Mullet, Black or Sea Bream…but Pomfret best!

1 Onion
10 cloves of garlic
2 stalks of Lemongrass
2 or 3 Lime leaves
4 Bird’s eye Chilis
4 Tomatoes
2 Bunches of Celery Leaves
2 Bunches of Coriander leaves
2 pints Fish Stock
Juice of as many as 4 limes
Tablespoon of Sunflower Oil

Clean the small innards from the Pomfret..set aside

Chop Onion finely
Crush, skin and chop Garlic finely
Chop Lemongrass into Inch lengths
Tear Lime leaves into small pieces
Chop Chilis
Skin and Chop tomatoes
Chop One Bunch of Celery and One of Coriander
2 pints Fish Stock
Juice of as many as 4 limes
Tablespoon of Sunflower Oil


Heat oil in wok.
Add Chopped ingredients. Stir fry for 1 minute on high heat.
Add Fish Stock and juice of 2 Limes

Bring Back to Boil. Reduce heat to a low simmer for about 20-30 minutes

If you are happy with the taste which should be sharp/sour/fishy and salty

Add I fish.
Turn off heat and leave for five minutes.
Remove fish
Bring liquid back to the boil.
Turn off heat
Return fish to the pan for 1 minute or so on other side ie. Cooked side up!
Remove fish

Repeat procedure for second fish etc.

Remove as much ‘vegetable mixture’ as looks elegant and strew over fish. Remove and discard rest.
Reserve fish on a hot plate
Reduce liquid a little, adding more lime juice to make it pungent.
Serve liquid separately
Garnish fish and liquid with some green herb leaves-coriander, celery, etc

Serve with other dishes and rice