Preparation: 

Preparation time: 40 min

Cooking time: 30 min

Serving: 1

Ingredients:

• 150 g dried snakehead fish (ready-made from stall/market)
• 200 g shallots (peeled and thinly sliced)
• 5 tbsp sugar
• 100 ml vegetable oil
• 300 g juntara watermelon (refrigerated for 2 hrs)
• salt (added to your preference)

Instructions:

1. Fry the shallots

• Heat the vegetable oil in a frying pan over medium heat.
• Once the oil starts to heat, fry the sliced shallots, stirring continually to avoid burning.

• When the shallots turn yellow, remove from the pan, use a sieve to filter out the oil and set aside the shallots and oil to cool separately.

      2. Prepare the dried snakehead fish meat

• Place the dried snakehead fish in an oven at 160 degrees C for approx. 20 minutes, or grill on the stove over low heat
• Remove all the bones from the dried fish and peel off the fish skin.
• Use a fork to tear and mash the fish meat into small pieces.
• Pound the fish meat using a stone mortar to make it finer.

      3. Prepare the watermelon

• Remove the watermelon from the refrigerator, cut it in half, and diceit into 1-inch pieces without the skin.

Posted by Coba Grills and we thank Asian Food Network for this delicious recipe and the recipe link https://asianfoodnetwork.com/en/recipes/cuisine/thai/Pla-Haeng-Tang-Mo-Watermelon-with-Dried-Fish.html