Photograph Copyright © 2007 Kasma Loha-unchit
Please do not use without permission.

Frying a whole fish is very easy in this 16-inch round-bottomed carbon-steel wok. This fish is used in Whole Fish Topped with Chilli-Tamarind Sauce (Bplah Rad Prik), which is taught in evening Intermediate Series (class 1).

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