Thai
Pla Rad Prik
A whole fish is fried until crisp and spooned with a glossy Thai chili sauce that balances tamarind, palm sugar, and fish sauce. The sauce clings to the hot fish while the flesh stays tender beneath the crunchy skin.
Watch it madeFoodTravelTVEnglish · 5:04
Ingredients
- Whole white fish, such as snapper, sea bass, or tilapia, cleaned and scaled1 fish, about 600g
- Fine sea salt1/2 tsp
- Rice flour2 tbsp
- Vegetable oil, for deep-frying3 cups
- Large dried red chilies, seeded and soaked until soft3
- Fresh red spur chilies or mild red chilies, chopped3
- Thai bird's eye chilies2
- Garlic cloves6
- Shallots, sliced2 small
- Cilantro root, scraped1 root
- Tamarind paste2 tbsp
- Palm sugar, finely chopped2 tbsp
- Fish sauce1 1/2 tbsp
- Water3 tbsp
- Makrut lime leaves, very finely shredded2 leaves
- Fresh cilantro leaves2 tbsp
Method
- Pat the fish very dry, score both sides in deep diagonal cuts, and rub the skin and cavity with the salt.
- Lightly dust the fish all over with rice flour, shaking off any excess.
- Pound the soaked dried chilies, fresh red chilies, bird's eye chilies, garlic, shallots, and cilantro root in a mortar to a coarse paste.
- Heat the oil in a wok to 175°C, then carefully lower in the fish and fry without moving it for several minutes so the skin sets.
- Turn the fish once and continue frying until deeply golden, crisp, and cooked through, about 10 to 12 minutes total depending on thickness.
- Lift the fish onto a rack to drain and place it on a warm serving plate.
- Pour off the frying oil, leaving about 2 tablespoons in the wok.
- Fry the pounded chili paste over medium heat for 2 to 3 minutes until fragrant and the oil turns red.
- Add the tamarind paste, palm sugar, fish sauce, and water, then simmer until the sauce is glossy, thick, and balanced between sour, sweet, salty, and spicy.
- Spoon the hot chili sauce over the fried fish, scatter with shredded makrut lime leaves and cilantro, and serve immediately with jasmine rice.
Common questions
Can I substitute the whole white fish, and which fish works best if I can’t find snapper or sea bass?
Yes. Use any firm, mild white fish that can hold together when fried, such as tilapia, branzino, bream, trout, or small cod portions. Avoid very delicate fillets; this dish works best with a whole fish that has skin and structure.
How do I keep the fish from sticking, breaking, or losing its coating while frying?
Dry the fish very well, then score and salt it before dusting lightly with rice flour. Heat the oil fully to about 175°C and avoid moving the fish for the first few minutes so the crust sets before turning.
How long does the chili sauce take, and how do I know when it’s ready?
After frying the fish, the sauce usually takes about 5 to 8 minutes. The paste should smell fragrant after frying, then the tamarind, palm sugar, fish sauce, and water should simmer until glossy and slightly syrupy, not watery.
Can I make Pla Rad Prik ahead of time, and how should I store leftovers?
The sauce can be made ahead and refrigerated for up to 3 days, then reheated gently. The fish is best fried just before serving, but leftovers can be refrigerated separately for 1 day and reheated in the oven or air fryer to restore some crispness.
What should I serve with Pla Rad Prik, and can I adjust the heat or sweetness?
Serve it with steamed jasmine rice and a simple vegetable side like stir-fried greens or cucumber. For a milder version, reduce the bird’s eye chilies and seed the fresh chilies; for sweeter sauce, add a little more palm sugar a teaspoon at a time.