Pla sam rot

Method

1. 1 Pat the fish dry, then rub a thin layer of tapioca starch onto the skin to make it crispy when fried.
2. 2 Deep-fry the fish in oil for 10 minutes on each side until golden brown, then remove and drain on paper towels.
3. 3 Sauté minced garlic, shallots, and chili peppers in 2 tablespoons of oil for 2 minutes until fragrant.
4. 4 Add tamarind juice, palm sugar, and fish sauce, and simmer for 5 minutes until the sauce thickens and the sweet, sour, and spicy flavors are balanced.
5. 5 Pour the three-spice sauce over the fish, sprinkle with cilantro, and serve immediately so the fish skin remains crispy.

With an appliance

• Air fryer 44 min

  Replace step 2: evenly spray the fish with a layer of cornstarch, fry at 190 degrees for 20 minutes, flipping at the 11th minute; keep steps 3 and 4 as they are so the three-flavor sauce is fragrant and thickened.