28min 4 ppl
Pla Rad Prik (Crispy Fish with Chilli Sauce)
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 8 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 32g
Carbs 28g
Fats 24g
About this dish
Fish fried until the outside shatters, drowned in a sweet-sour-spicy chilli sauce built on tamarind, garlic and palm sugar so every bite carries both crunch and heat.
Allergy Info
Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesfinely chopped5 clove
- Red Chillifinely chopped3
- Tomatoesdiced2
- Coriandersmall bunch, chopped, for serving1
Fish & Seafood
- White fish filletsskinless, pin-boned, such as cod or haddock700 g
Tins & Jars
- Tamarind Paste2 tbsp
Dried Goods
- Rice flour80 g
- Tapioca Starch40 g
- Palm sugargrated40 g
Oils & Condiments
- Fish sauce2 tbsp
- Vegetable Oilfor deep-frying, plus 2 tbsp for the sauce1 l
Utensils
- Large saucepan
- Saucepan
- Meat thermometer
- Wire rack
- Chopping board
- Sharp knife
Method
1
In a shallow dish, whisk together the rice flour and tapioca starch.
Approx. 3 minutes
2
Heat the deep-frying oil in a large saucepan to 175°C.
Approx. 8 minutes
3
Toss the fish through the flour mix until evenly coated, shaking off any excess.
Approx. 4 minutes
4
Fry the fish in batches for 5 minutes, turning once, until deeply golden and crisp.
Approx. 10 minutes
5
Check the thickest piece reads 63°C on a meat thermometer, then lift onto a wire rack to drain.
Approx. 4 minutes
6
Heat the 2 tablespoons of oil for the sauce in a saucepan over medium heat and fry the garlic and chilli for 1 minute until fragrant.
Approx. 3 minutes
7
Add the tomatoes, tamarind paste, palm sugar and fish sauce, and simmer for 5 minutes until the sauce thickens and the tomatoes break down.
Approx. 5 minutes
8
Pour the sauce over the crispy fish, scatter with coriander, and serve immediately.
Approx. 3 minutes
