Pla Rad Prik — Print Recipe — The Culinary Codex

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.

Ingredients

1 whole sea bass (about 700g), cleaned and scored
3 tablespoons tamarind paste
4 tablespoons palm sugar
3 tablespoons fish sauce
8 cloves garlic, chopped
6 Thai bird chilies, sliced
1 red bell pepper, julienned
Rice flour for coating
Vegetable oil for deep frying
Fresh cilantro for garnish

Instructions

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.
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.
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.
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.
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.
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.