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Thai Pla Rad Prik (Crispy Fried Fish with Sweet, Sour, and Spicy Tamarind Chili Sauce)
Thailand's iconic coastal celebration centerpiece: a whole sea bass deep-fried until shatteringly crisp on the outside while juicy inside, drenched in an irresistible glossy sauce balancing tangy tamarind, fiery bird's eye chilies, palm sugar, and garlic.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Whole sea bass or sea bream, scaled and gutted700 g
- Tamarind concentrate paste3 tbsp
- Shaved palm sugar or brown sugar3 tbsp
- Thai fish sauce (nam pla)3 tbsp
- Red Thai bird's eye chilies, minced5 pc
- Garlic cloves, minced5 clove
- Neutral oil for deep frying500 ml
- Fresh cilantro leaves for garnish2 tbsp
Preparation Steps
1
Pat whole fish completely dry with paper towels; score flesh diagonally on both sides to the bone at 2cm intervals.
3 min timer
2
Heat oil in wok to 180Ā°C; carefully fry fish 6-7 minutes per side until skin is deeply crisp and golden. Transfer to platter.
13 min timer
3
In a small saucepan, sautƩ garlic and chilies in 1 tbsp oil 1 min; stir in tamarind, palm sugar, and fish sauce, simmering into a rich sticky glaze.
4 min timer
4
Pour scalding sweet-sour-spicy sauce all over crispy fish, crown with fresh cilantro, and serve immediately with jasmine rice.
1 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
390
Protein
36g
Carbohydrates
20g
Fat
18g
Allergens
Fish
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
