Mackerel, Pla Thu, is a small saltwater fish, Rastrelliger chrysozonus (Scombridae). Steamed mackerel in small woven trays are sold in food shops nearly everywhere in the country; fresh mackerel, pla thu sot, are available at the fish-monger’s in the market.
White pomfret is Pla Jalamet Khao, Pampus argenteus, also known in English as grey or silver pomfret, silver or white butter fish, pompano, and spadefish.
Serpent head, Pla Chon, is the freshwater fish Ophiocephalus striatus.
Sea perch, Pla Kaphong, is a general name for fish of the sea bass and sea perch families.
Rock cod, Pla Hao, is also known as grouper, reef cod, and sea bass.
The white prawn, kung chaebuai, also called the banana prawn, has a white body stippled with minute dots of rust-colored pigment. Fully grown, these prawns attain a length of 20 cm and more; however, harvesting may begin before they have reached half this. These smaller ones, sorted and priced by size, are sold as kung chihae, which in the recipes are designated simply as prawns.The spiny-clawed prawn, Kung Kam Kram, known also as the giant freshwater prawn, in nature begins life in the brackish water of river mouths and then moves upstream. The second walking leg on each side is extremely long and ends in a large pincer studded with spines, hence the name. Spiny-clawed prawns whose entire bodies are blue are tenderer when broiled or baked than those which are grey-green.
Crispy fried pork skin, Khaep mu, is made by removing most -but not all- of the fat from fresh pork skin and then rubbing the skin with salt and then boiling in water. The skin is drained, and then spread out on the inner surface of a wok and soaked in oil for two days. After this, the skin is placed in hot sunlight for one day and then deep fried in very hot oil until it puffs up and becomes crispy.