Pla Rad Prik (Thai Fried Fish with Chili Sauce)

🧂 Ingredients

• 1 Whole fish(Approximately 1.5-2 lbs (680-900g). Sea bass, snapper, or tilapia are excellent choices. Ensure it's scaled, gutted, and cleaned.)
• 1/2 cup All-purpose flour(For coating the fish and ensuring crispiness.)
• 10-15 Thai chilies(Adjust to your spice preference. For less heat, remove seeds. For a milder sauce, use fewer chilies and consider adding a red bell pepper for color.)
• 10 cloves Garlic(Minced or finely chopped.)
• 2 medium Shallots(Finely chopped. Adds a subtle sweetness and depth to the sauce.)
• 3 tbsp Palm sugar(Can substitute with brown sugar if palm sugar is unavailable. It provides a caramel-like sweetness.)
• 2 tbsp Fish sauce(The essential umami element in Thai cooking.)
• 2 tbsp Tamarind paste(For the sour component. Ensure it's paste, not concentrate, or dilute concentrate with a little water.)
• 1/4 cup Water(To help create the sauce consistency.)
• 3-4 cups Vegetable oil(For deep frying. Enough to submerge at least half of the fish.)
• 1 tsp Salt(For seasoning the fish.)
• 1/4 cup Fresh cilantro(Chopped, for garnish.)
• 4 Lime wedges(For serving.)

👨‍🍳 Instructions

1. 1

   Prepare the fish: Pat the whole fish completely dry with paper towels. Make 3-4 deep diagonal scores on each side of the fish, cutting down to the bone. This helps it cook evenly and absorb flavor. Season the fish generously inside and out with salt. Dredge the entire fish in flour, shaking off any excess. Ensure all surfaces, including the cavity and scores, are lightly coated.

   ⏱️ 10 minutes
2. 2

   Heat the oil: In a large wok or deep, heavy-bottomed pot, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the correct temperature. The oil should be hot enough to sizzle immediately when a drop of flour is added.

   ⏱️ 5 minutes
3. 3

   Fry the fish: Carefully lower the floured fish into the hot oil using tongs or a fish spatula. Fry for approximately 6-8 minutes per side, or until the skin is golden brown and very crispy, and the flesh is cooked through. The fish should flake easily when tested with a fork. If the fish is too large, you may need to increase the frying time slightly. Remove the fish from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This keeps the skin crispy.

   ⏱️ 12-16 minutes
4. 4

   Prepare the sauce: While the fish is draining, carefully pour out most of the frying oil from the wok or pot, leaving about 1-2 tablespoons. Reduce the heat to medium. Add the minced garlic, chopped shallots, and Thai chilies to the remaining oil. Stir-fry for about 1-2 minutes until fragrant and the garlic is lightly golden, being careful not to burn it.

   ⏱️ 3 minutes
5. 5

   Build the sauce flavor: Add the palm sugar, fish sauce, tamarind paste, and water to the wok. Stir well to dissolve the sugar. Bring the sauce to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. Taste and adjust seasoning if necessary – it should be a balance of sweet, sour, and salty. If it's too thick, add a splash more water; if too thin, simmer a bit longer.

   ⏱️ 5 minutes
6. 6

   Assemble and serve: Carefully transfer the crispy fried fish to a serving platter. Spoon the hot chili sauce generously over the top of the fish, ensuring it coats the entire surface and drips down the sides. Garnish with fresh chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the fish.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Ensure the fish is completely dry before flouring and frying to prevent oil splattering and achieve maximum crispiness.
• ✓Maintain the oil temperature at 350°F (175°C) for optimal frying. Too low, and the fish will be greasy; too high, and it will burn before cooking through.
• ✓The sauce should be a harmonious blend of sweet (palm sugar), sour (tamarind), and salty (fish sauce), with a kick of spice from the chilies. Adjust to your preference.
• ✓For an even more impressive presentation, serve the fish whole on a large platter.

🔄 Variations

• For a milder sauce, reduce the number of Thai chilies and consider adding a finely diced red bell pepper for color and sweetness.
• If whole fish is not preferred, large fish fillets (like salmon or cod) can be used, but adjust frying time accordingly and ensure they are cooked through and crispy.
• Add a tablespoon of rice vinegar to the sauce for an extra layer of tanginess.

🥗 Nutrition

Per serving