Pla rad prik
Pla rad prik, from above
Non vegThailand

Pla rad prik

Whole crisp fried fish under a sticky sweet, sour, chilli sauce. A celebration on a platter.

35 minTime
29 gProtein each
hotSpice
Three flavour fish2 chapters · 1 min read

Make it your way

Grandma's wayWhole fried fish with sweet, sour and chilli sauce.
The original
414kcalsame
29 gproteinsame
1 gfibresame
35minutessame

Pla rad prik.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Fish1 whole sea bass or tilapia, about 700 g, scored
Salt½ tsp
Tapioca starch3 tbsp
Cooking oil (vegetable oil)for frying, about 40 g absorbed
Garlic6 cloves
Fresh red chillies (fresh red chiles)4 to 5
Shallots3
Palm sugar (gula melaka)3 tbsp
Tamarindpulp, in 1/4 cup water
Fish sauce2 tbsp
Water¼ cup
Basil leavesa handful Thai basil
Coriander leaves (cilantro)a few sprigs

Method

5 steps
  1. 1Pat the fish very dry, score deeply on both sides, rub with salt and dust with tapioca starch.
  2. 2Deep fry 8 to 10 minutes, turning once, until crisp and the flesh flakes at the bone. Fry the basil leaves for 10 seconds.
  3. 3Pound the garlic, chillies and shallots coarsely and fry in 1 tbsp of the oil for 1 minute.
  4. 4Add the palm sugar, tamarind, fish sauce and water and simmer to a syrupy sauce.
  5. 5Pour the sauce over the fish and top with fried basil and coriander.
Serve it like this

Lay the fish on a long platter, sauce poured over and fried basil on top. Jasmine rice and a clear soup alongside.

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Make it a meal

What goes with Pla rad prik: a bread or rice, a side, something to drink and something sweet.

Bread or rice Khao kha moo180 min
Bread or rice Methi thepla40 min
On the side Tom yum goong25 min
On the side Pad pak ruam15 min
To drink Cha manao12 min
Something sweet Bua loy40 min
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