Pla Rad Prik
ปลาราดพริก (plah raht PRIK)
Thai Fried Fish with Chili Sauce
A whole deep-fried fish with a shattering crispy exterior, topped with a vibrant sweet, sour, and spicy tamarind chili sauce. This dramatic showpiece dish is a celebration of Thai mastery over contrasting textures and bold flavors.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Score the fish deeply on both sides with diagonal cuts spaced two centimeters apart, pat it completely dry with paper towels, then dust evenly with rice flour to ensure maximum crispiness.
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2
Heat oil in a large wok to 180 degrees Celsius and carefully lower the fish in, frying for eight minutes per side until the skin is deeply golden and crackling crisp throughout.
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3
While the fish fries, prepare the sauce by simmering tamarind paste, palm sugar, and fish sauce in a saucepan for five minutes until the sugar dissolves and the sauce thickens slightly.
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4
In a separate pan, fry the chopped garlic until golden, add the sliced chilies and bell pepper, and cook for two minutes until they soften and release their colors into the oil.
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5
Combine the fried garlic and chili mixture into the tamarind sauce, stirring well to create a chunky, vibrant topping that balances sweetness with fiery heat and tangy sourness.
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6
Place the fried fish on a large platter, spoon the chili-tamarind sauce generously over the top allowing it to cascade down the sides, and garnish with fresh cilantro leaves.
Did You Know?
In Thai culture, serving a whole fish symbolizes abundance and completeness. The fish must always be presented whole with its head facing the guest of honor as a sign of deep respect.
Chef's Notes
Equipment Tips
- large wok for deep frying
- spider strainer
- saucepan
The Story Behind Pla Rad Prik
Pla rad prik belongs to the tradition of Thai royal court cuisine, where the interplay of sweet, sour, salty, and spicy flavors was elevated to an art form. Deep-frying whole fish was a technique refined in the palace kitchens of Ayutthaya and later Bangkok, where cooks competed to achieve the crispiest skin. The tamarind-chili sauce that crowns the fish represents the Thai genius for balancing contrasting flavors. This dish spread from royal tables to street stalls and home kitchens throughout Thailand, becoming a beloved centerpiece dish served at family gatherings and temple celebrations.
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