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170ml (BOTTLED) *

typifies Thai cooking combining 3 flavours - sweet, sour and hot, yet allowing each to remain distinct and seperate. It can be made with other deep fried seafood, meat or poultry.

Dried goat pepper 1.63%
Chilli 0.81%
Fish sauce 4.79%
Iodized table salt 0.71%
Crushed garlic 6.84%
Boiled water 15.50%
White sugar 9.15%
Distilled vinegar 16.09%
Palm sugar 39.68%
Soybean sauce 4.80%


Fill a frying pan large enough to hold the fish with oil for deep frying. Heat the oil until a light haze appears. Fry the fish until the skin is crisp and golden on both sides. Arrange the lettuce on a serving dish. When the fish is cooked, remove from the pan and place on the bed of lettuce. Pour the sam rod sauce over the serve.





* Other packaging and sizes are available i.e., retort touches



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