A Royal Thai cuisine that is challenging to produce. A test of the chef's skilful control of oil temperature and moulding the right consistency of the steamed fish paste. The collagen binds the fish floss as it expands upon heating and turns out crispy. Be sure to drain off excess oil. We requested for the the tangy and spicy fish sauce dip to be put at the side so that the crispy fish does not turn soggy by the time we tuck in.
