Pla Rad Prik

Crispy skin fish with tender white flesh. The thick, glossy red sauce coats the fish, balancing the heat of the chili with the sharp acidity of tamarind.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 571
• Protein: 59 g
• Carbs: 50 g
• Fat: 15 g

Ingredients

• 2 piece Sparus aurata ( whole, scaled and gutted )
• 100 g Rice flour ( for coating )
• 1000 ml Peanut oil ( for frying )
• 8 piece Garlic ( finely minced )
• 6 piece Thai chili ( chopped with seeds )
• 4 tbsp tamarind paste ( pure )
• 4 tbsp palm sugar ( grated )
• 4 tbsp fish sauce ( high quality )
• 2 tbsp Fresh cilantro ( chopped )

Instructions

1. Fish preparation

   Score the fish three times on each side down to the bone. Dry it thoroughly with paper towels to prevent splashing. Coat lightly with rice flour.

2. Frying

   Heat peanut oil in a wok. When shimmering, slide the fish in. It must turn golden and rigid. The skin should be crispy and pull away easily.

3. Sauce base

   In a small pan, sauté garlic and chopped chilies with a spoon of oil. As soon as the chili aroma hits your nose, it's ready.

4. Sauce reduction

   Add tamarind, palm sugar, and fish sauce. Let it boil until the sauce coats the back of a spoon and becomes syrupy.

5. Finishing

   Place the fish on a plate. Pour the hot sauce over it. Garnish with fresh cilantro for color and zing.

Chef's tips

• The fish must be very dry before hitting the oil, otherwise it will stick and won't get crispy.
• Don't flip the fish too early, wait until the skin is fully seared and rigid.

Storage

Eat immediately to enjoy the crunchiness. Does not store well.