Pla tod nam pla

Method

1. 1 Pat the fish dry thoroughly before seasoning with a little salt; if the fish is still wet, the oil will splatter excessively.
2. 2 Deep-fry in hot oil until the fish skin is golden brown and crispy and the flesh is cooked through.
3. 3 Remove from the oil and place on a rack to drain.
4. 4 Pour pure fish sauce over the hot fish so that the fish sizzles and absorbs the saltiness.
5. 5 Served with shredded green mango, dried onions, chili peppers, and sweet and sour fish sauce.

With an appliance

• Air fryer 29 min

  Replace step 2: thoroughly spray oil on both sides of the patted fish, fry at 190 degrees for 18 minutes, flip at the 10th minute; pour pure fish sauce over the fish while it is still hot in step 4.