53min 4 ppl
Pla Tod Kratiem (Thai Fried Fish with Garlic)
49 minutes
4 people
Medium31–60 min or 7–12 steps
49 min · 8 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 34g
Carbs 14g
Fats 24g
About this dish
Firm white fish fried until the skin turns brittle, then piled high with garlic fried to a deep crisp gold — a study in contrasting textures over one plate.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesthinly sliced10 clove
- Coriandersmall bunch, chopped, for serving1
Fish & Seafood
- White fish filletsskinless, pin-boned, such as cod or haddock, cut into thick pieces700 g
Dried Goods
- Rice flour100 g
- Tapioca Starch50 g
Spices & Seasonings
- White pepper1 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oilfor deep-frying1 l
Utensils
- Frying pan
- Large saucepan
- Meat thermometer
- Wire rack
- Slotted spoon
- Chopping board
- Sharp knife
Method
1
Season the fish pieces with the white pepper and light soy sauce, and set aside for 10 minutes.
Approx. 10 minutes
2
Heat 3 tablespoons of the vegetable oil in a small frying pan over medium heat and fry the garlic slices for 3 minutes, stirring constantly, until deep golden and crisp. Lift out with a slotted spoon onto kitchen paper.
Approx. 6 minutes
3
In a shallow dish, whisk together the rice flour and tapioca starch.
Approx. 3 minutes
4
Heat the remaining vegetable oil in a large saucepan to 175°C.
Approx. 8 minutes
5
Toss the fish pieces through the flour mix until evenly coated, shaking off any excess.
Approx. 5 minutes
6
Fry the fish in batches for 4 minutes, turning once, until golden and crisp.
Approx. 10 minutes
7
Check the thickest piece reads 63°C on a meat thermometer, then lift onto a wire rack to drain.
Approx. 4 minutes
8
Pile the fried fish onto a plate, scatter over the crispy garlic and coriander, and serve at once.
Approx. 3 minutes
