Photograph of the finished Pla rad prik

Thailand · Cá chiên sốt ớt Thái

Pla rad prik

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 Dried chillies Dried chillies 16
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Dried shallots Dried shallots 4
  • 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 Oil Oil 160 ml
  • Photograph of Herbs Herbs 32 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Clean the fish, pat it dry, and make incisions on both sides to allow the seasoning to penetrate.
  2. 2 Deep-fry the fish in oil for 10 minutes on each side until the skin is golden and crispy, then remove and drain.
  3. 3 Crush the soaked dried chili peppers together with garlic and dried onions, then sauté them in 2 tablespoons of oil for 3 minutes.
  4. 4 Add tamarind juice, palm sugar, and fish sauce, then simmer for 5 minutes until the sauce thickens to a deep red color.
  5. 5 Pour the hot sauce over the fried fish, sprinkle with cilantro, and serve with white rice.

With an appliance

  • Air fryer 44 min

    Replace step 2: spray oil evenly on both sides of the fish, fry at 190 degrees for 20 minutes, flip at the 11th minute; steps 3 and 4 are still cooked in the pan, then poured over the fish just before serving.

Start cooking