The continuing cool weather has played havoc with my sinuses so for this Friday I was searching for something simple and quick, but elegant and delicious. Perhaps nothing fills those specs better than tilapia (pla nihn) flambeed in Sang Som. This dish was first offered at the old New York Bistro and was my attempt to use all local ingredients to create a true haute cuisine expeerience.
A fillet of tilapia is first gently sauteed in butter and oil, then flambeed with local Sang Som rum. Finally, the dish is finished with a light butter sauce and served with a mound of fried rice and a green salad. Simple. Quick. Elegant. Delicious. 150B.
Come on out and try it!
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