A salty-sweet, water-based chuu chee dish that features a thick, almost dry sauce. The deep burnt-red and shiny chuu chee sauce clings to the skin of the crispy mackerel, gold-colored from frying the fish in pork lard. The aromatic profile of the chuu chee complements the mackerel's rich, full-bodied flavor. Although chuu chee is usually made using freshwater fish, saltwater fish, especially mackerel, is featured in chuu chee dishes prepared along the coasts of the Central Plains. This is especially common during the rainy season, when the mackerel is plentiful and of excellent quality.
The post c1908 Chuu Chee with Mackerel (ฉู่ฉี่ปลาทู ; chuu chee bplaa thuu) appeared first on Thaifoodmaster.