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Pla Rad Prik

By Groceree

Also known as Pla Lad Prik · Thai Crispy Fish with Chilli Sauce

A whole fish deep-fried until the skin is shatteringly crisp, then drowned in a sticky sauce of chilli, garlic, tamarind and palm sugar. Sweet, sour, hot and crunchy.

Last updated

A whole crispy fried fish covered in a glossy red chilli and garlic sauce with basil
Servings
4 servings
Prep
20 min
Cook
45 min
Total
1 h 5 min

Ingredients

Fish

  • whole sea bass2
  • cornflour3 tbsp
  • salt1 tsp
  • vegetable oil1 l

Sauce

  • red chillies4
  • garlic cloves6
  • shallots3
  • palm sugar3 tbsp
  • tamarind paste2 tbsp
  • fish sauce2 tbsp
  • water4 tbsp
  • Thai basil1 handful

Instructions

Fish

  1. 01

    Make sure the are scaled and gutted (the fishmonger will do it). Score each , about 600 g each, deeply on both sides every 2 cm, down to the bone, so it cooks through and crisps evenly.

  2. 02

    Pat the completely dry, season with the and dust all over with the , getting it into the cuts.

  3. 03

    Heat the in a wok to 180°C; it should be about 4 cm deep in the middle. Lower one in carefully with a wide spatula, laying it away from you, and fry for 6 to 8 minutes a side until deep golden and very crisp, turning it gently with two spatulas. Repeat with the second.

  4. 04

    Drain on a rack.

Sauce

  1. 05

    Roughly chop the , and , then pound them to a coarse paste.

  2. 06

    Carefully pour off all but 2 tablespoons of the frying (let the rest cool before discarding it) and fry the paste in the wok for 2 minutes until fragrant.

  3. 07

    Add the , , and , and simmer until thick and glossy, about 3 minutes.

  4. 08

    Taste: it should be sweet, sour, salty and hot at once.

  5. 09

    Pour the over the crisp and scatter with the . Serve immediately, before the skin softens.

Notes

  • Dry the fish completely before flouring. Wet skin spits and never crisps.
  • Pour the sauce over at the last moment. The contrast of crisp skin and sticky sauce fades within minutes.
  • Score deeply so the thick middle cooks at the same rate as the thin tail.

Nutrition per serving

Calories
420 kcal
Protein
34 g
Carbs
18 g
Fat
24 g

Estimated from the ingredients.

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