Photograph of the finished Pla sam rot

Thailand · Cá chiên sốt ba vị

Pla sam rot

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 800 g
  • Photograph of Sour tamarind Sour tamarind 60 g
  • Photograph of Palm sugar Palm sugar 40 g
  • Photograph of Fish sauce Fish sauce 40 ml
  • Photograph of Chilli Chilli 4
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Tapioca starch Tapioca starch 32 g
  • Photograph of Oil Oil 160 ml
  • Photograph of Herbs Herbs 32 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

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