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Fish at Sripraphai

Alan Divack | | Sep 26, 1998 11:12 AM

We went with some friends last night, and had the best
Thai fried fish in chili sauce that I had ever had. It
was a particular surprise, since the last time we had
ordered the dish there it was a dissappointment. The
sauce was good, the but fish wasn't the freshest, and
was a bit too overcooked. This time, we had actually
ordered red snapper filet (dont ask why) in chili
sauce, but they brought out a whole snapper instead. A
fortunate misunderstanding. The fish was extremely
fresh and properly cooked, and the sauce was singingly
good -- it had a flavor I couldn't place, almost like
Szechuan peppercorn, and also a very slight numbing

Rest of the food was excellent too. One of our
friends, who had spent time in Thailand, identifies
some of the greenery that tops the Panang curry as
bergamot leaves (think Earl Grey Tea), which helped us
to appreciate the fabulous rendition even more. Silly
me, I had thought they were plain old shredded lime

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