In Deep frying ( thot , in Thai) , fish is cooked in a volume  of  hot oil and acquires a delicious crust in the process . Needless to say , before placed in the oil , the fish should be thoroughly dried so there is no moisture that will cause splattering ,  and  perhaps painful burns.    One way to reduce splattering and at the same time enhance crustiness is to give the fish a coating of flour .  breadcrumbs , or a batter.  One method is to first flour the fish , then apply beaten egg , and finally dip it in bread crumbs before frying . An alternative to this is to dip the fish in a batter consisting of  flour and milk or water Together with  other ingredients , such as salt , pepper , egg , and perhaps baking powder.  The round-bottomed frying pan may be used to deep fry. There should be enough oil in the pan so that one entire side of fish will be in the oil , and the pan should be large enough to accommodate this amount of oil safely. The oil is heated and when it begins to smoke ,the fish is put in . The fish fried for a few minutes until the bottom side turns golden brown and the meat can be separated from the bone easily. The fish is then turned to fry the other side.     Another way to deep fry is to use a deep pan or pot one-third to one-half full of oil heated to  180 – 190 C .

Frying Fish in Butter               

                 Fish fried in butter have a wonderfully appetizing aroma. How ever , since butter burns easily , it is best to fry either fillets or small fish no more than one-half inch thick . First ,flour the fish . Then, melt the butter in a frying pan . Add the fish just as the butter begins to smoke . Fry about five minutes on each side until golden.

Broiling     

                 To prepare a fish for roasting or broiling whole , scale it and clean by removing   the viscera through the gill slits. Score with two or three slashes on each side.

Steaming               

                 It is usually whole fish that are steamed , and they are scored after cleaning in order to allow the flavors of the other ingredients penetrate the flesh . The fish should be introduced into a steamer after the water has started to boil.   A steamer , langtheung , allows you to do this with safety . A steamer consists of a low , wide pot , in which water is boiled , a domed lid , and a tray equipped with handles , which holds the food that is to be steamed.  The pot is filled about halfway full of  water , covered with the lid , and heated . The food is placed in the tray and , when the water comes to a good boil, the tray is fitted to the pot and covered with the lid.  When steaming has been completed the lid is raised , and then the tray is removed.   For most fish , 15-20 minutes in the steamer is sufficient.