Photograph of the finished Pla tod nam pla

Thailand · Cá chiên nước mắm Pla tod nam pla

Pla tod nam pla

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Saba mackerel Saba mackerel 2.2 lb
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Green mangoes Green mangoes 2
  • Photograph of Dried shallots Dried shallots 2.8 oz
  • Photograph of Chilli Chilli 12
  • Photograph of Lime Lime 2
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking