Pla Tod Kamin (Thai Turmeric Fried Fish)

🧂 Ingredients

• 1 about 1-1.5 lb (450-675g) Whole fish (e.g., snapper, tilapia, sea bass)(Cleaned and scaled. Ensure it's dry inside and out.)
• 2 tbsp Fresh turmeric root(Peeled and roughly chopped. Or use 1.5 tbsp ground turmeric.)
• 5 cloves Garlic cloves(Peeled.)
• 2 tbsp Fish sauce(Adds essential umami and saltiness.)
• 3-4 cups Vegetable oil or other high smoke point oil(For deep frying. Enough to submerge at least half of the fish.)
• 1 tsp Salt(Optional, for the marinade.)
• Mango salad (Som Tum Mamuang)(For serving. A spicy green mango salad is a classic accompaniment.)
• Lime wedges(For serving.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a mortar and pestle or a small food processor, pound or blend the chopped fresh turmeric and garlic cloves into a fine paste. If using ground turmeric, simply mix it with the minced garlic.

   ⏱️ 5 minutes
2. 2

   Marinate the fish: Make 3-4 deep diagonal scores on each side of the whole fish, cutting down to the bone. This helps the marinade penetrate and ensures even cooking. Rub the turmeric-garlic paste all over the fish, inside the cavity, and into the scores. Sprinkle with fish sauce and optional salt, massaging it into the fish. Let it marinate at room temperature for at least 30 minutes, or up to 1 hour in the refrigerator.

   ⏱️ 30-60 minutes (marinating)
3. 3

   Heat the oil: Pour the oil into a wok or a deep, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of garlic into it; it should sizzle vigorously immediately.

   ⏱️ 10 minutes
4. 4

   Fry the fish: Carefully lower the marinated fish into the hot oil, using tongs or a fish spatula. Fry for about 7-10 minutes per side, depending on the thickness of the fish. The fish is done when it's a deep golden brown, the flesh is opaque and flakes easily with a fork, and the skin is crispy. You may need to spoon hot oil over the top of the fish to ensure even cooking, especially around the head and tail.

   ⏱️ 15-20 minutes
5. 5

   Drain the fish: Using tongs or a fish spatula, carefully remove the fried fish from the oil and place it on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil. Let it rest for a minute or two.

   ⏱️ 2 minutes
6. 6

   Serve: Transfer the crispy Pla Tod Kamin to a serving platter. Serve immediately with fresh mango salad and lime wedges on the side for squeezing over the fish.

💡 Pro Tips

• ✓The turmeric not only provides a beautiful golden color but also a distinct earthy flavor. Fresh turmeric offers a brighter taste than ground.
• ✓Ensure the oil is hot enough before adding the fish. If the oil is too cool, the fish will absorb too much oil and become greasy instead of crispy.
• ✓The scores in the fish are crucial for even cooking and flavor penetration. Don't skip this step!
• ✓A spicy and sour green mango salad (Som Tum Mamuang) is the perfect counterpoint to the richness of the fried fish.

🔄 Variations

• Use other firm white fish like sea bream or barramundi.
• For a less traditional flavor, omit the turmeric and use a marinade of garlic, pepper, and fish sauce.
• Add a pinch of white pepper to the marinade for extra aroma.

🥗 Nutrition

Per serving